Frozen Pumpkin Mousse Pie - cooking recipe

Ingredients

Crust
30 gingersnap cookies, small (about 7.5 ounces)
2 tablespoons raisins
1 tablespoon canola oil
Filling
1 cup canned pumpkin puree
1/3 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg, freshly grated (I use ground nutmeg from the spice aisle)
4 cups low-fat vanilla ice cream, softened

Preparation

Preheat oven to 350. Coat a 9-inch deep dish pie pan with cooking spray. Alternatively you can use Kittencal's Pan Release concoction (see recipe description above for a link to the recipe). .
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.
Bake the crust until set, about 10 minutes.
Transfer to a wire rack to cool completely.
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 two hours.
Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.