Frozen Pumpkin Mousse Pie (skinnier version)

Frozen Pumpkin Mousse Pie

**this recipe makes 2 (because when you buy all the ingredients and combine them, you have enough for 2)

Crust (per pie)

30 small gingersnap cookies, (about 7 1/2 ounces)
1 tablespoon canola oil

Filling (this makes 2 + a lot more **watch for yummy tip)

1 canned pumpkin puree
1/3 cup packed brown sugar (or use Splenda brown sugar and cut this in half by following the conversion chart)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 pints sugar free vanilla ice cream, softened (I use 1 container of carb smart no sugar added vanilla)


Preheat oven to 350°F. Coat 2 8" pie pans with cooking spray. (I use 2 disposable 8" cake pans)

crust: Crush gingersnaps in a food processor (or beat it with a heavy handle in a ziplock) and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pans.
Bake the crust until set, about 10 minutes. Set aside to cool. (If you're in a hurry, stick them in the freezer)

Filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crusts. Freeze until firm, at least 2 hours.

Serving options:
Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Or put a knife under HOT water and then cut with ease

*Can Cover and freeze the pie for up to 3 days
Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

*****YOU WILL HAVE EXTRA ICE CREAM MIXTURE! Put it in a glass bowl and cover with ground ginger snaps. You can have yummy skinny pumpkin ice cream for later!******

Optional: Garnish with surrounding ginger snaps and top with ground ginger snaps.