Ingredients

• 30 small gingersnap cookies, (about 7 1/2 ounces)
• 2 tablespoon raisins
• 1 tablespoon canola oil
• 1 cup canned pumpkin puree
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 2 pints (4 c frozen low-fat vanilla ice cream, softened (see Tip)

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Cooking Directions

Step 1

Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.

Step 2

To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.

Step 3

Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

Step 4

To prepare 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 crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.