While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition. Surprise your family and friends with a frozen pie this year—it just might become one of their holiday favorites. No need to let them know how easy it is.

Makes 10 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 2 hours 20 minutes (including freezing time)

EASE OF PREPARATION: Easy

Crust
30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil

Filling
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 cups) frozen low-fat vanilla ice cream, softened (see Tip)

1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
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.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
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.

NUTRITION INFORMATION: Per serving: 230 calories; 5 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 42 g carbohydrate; 4 g protein; 2 g fiber; 179 mg sodium; 165 mg potassium.
Nutrition bonus: Vitamin A (80% daily value).
3 Carbohydrate Servings
Exchanges: 3 other carbohydrate, 1 fat

TIP: Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

MAKE AHEAD TIP: Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan

This recipes is a tasty alternative to pumpkin pie and ice cream. It's two-in-one! It's lighter, fresher and satisfies your sweet tooth all the same.

Hannah G., Santa Ana, CA

Very refreshing addition to the table in the fall and very quick to make. I never mention that it's lower in fat :^).

Laura, Atlanta, GA

As a Naturopath and an avid reader of EatingWell I must say that some basic aspects could be improved as a rule. I say this from my professional view point and would be happy to see the change if you see fit: 1. Microwave has yet to be proven safe - why promote it's use in healthy recepies? 2. Store bought low fat is usually more industrialized ergo less nutritios. Home made light ice-cream made from oatmeal-milk and fruit is delicious and can be made just as low-fat / low caloried as the bought version if not more so. 3. replacing the canned with the source can go a long way towards more vitamin rich as Emanuel Cheraskin has shown in his book many years ago. just my 2 cents... In health, Chen

Chen Profesorsky, Yokneam Illit, IS

We made this recipe for our Thanksgiving. It is delicious.

Jane, Portland, OR

Delicious & easy. The gingersnap crust is yummy. I am glad the recipe is online because I have recipe requests after bringing it to Thanksgiving!

Cindy, Rancho Santa Margarita, CA

If you cannot have dairy,what kind of substitute can you use for the ice cream? Could you use Almond Breeze or a sorbet that would compliment the pumpkin?

Sandy Paltzer, Appleton, WI

That was yummy!!

Elaine Milner, Devon, U.K., Un

Chen, Why don't YOU write a healthy eating book? You seem to have all the knowledge for it.

Sue

Try replacing those raisins in the crust with chocolate chips...mm..mmm!

Gina, San Francisco, CA

I haven't tried this yet, but will. I noticed in your comparison guide, it is stated you used frozen yogurt in the recipe. This recipe uses low-fat ice cream. What difference would there be in taste, texture, calories, etc. to use frozen yogurt?

Karen, Carefree, AZ

You can use a non dairy based ice cream. I used soy based So-Delicous (3g fat, 0 sat per 1/2c), and the results were excellent.

B.I., Avon, OH

I fully intend to try this recipe as a frozen yogurt/ice cream dish instead of a pie, since as a rule I don't miss the crust. If you like the crunch though, I imagine you could sprinkle gingersnap crumbs on top if you don't want to mess with a pie crust. I would use Chapman's frozen yogurt (I'm in Canada, don't know if that's available in the States); it's delicious, low-fat and tastes like ice cream, and I see no reason why it wouldn't work wonderfully. I'm sure any good-quality frozen yogurt would work here, I've seen it used in this type of recipe before.

Wendy W., NB

I wouldn't say this is a healthier alternative. Usually lower fat ice cream is higher in sugar or corn syrup. The Atkins Pumpkin Pie recipe is a healthier alternative. That's what I will be making.

Rita, Vancouver, WA

The pie is easy to make for someone who is not a chef. Also, it is great for a party when there are many super-sweet treats. I have made this several times for pot-luck or just for family and everyone loves it. I do love the tip about replacing the raisins with chocolate chips! I will try that next!

Liza, Canton, GA

This pie was a big hit with my family. I did substitute the raisins with dark chocolate chips.

Heather

This is fantastic - I even did it with a graham cracker crust and it was great. My brother eats 3 pieces every time I made it - and it got rave reviews from my mom and mother-in-law, who both wanted the recipe

Sheryl, Chicago, IL

I first made this for Thanksgiving last year - and it was a hit - we had some leftovers, but they did not last. My mother in-law and my brother loved it! I tried it again at Christmas with a pre-made graham cracker crust (the larger size) and it worked just as well and was a hit - especially with our visitors from New Zealand and Ireland, who never had anything quite like it. My mom loved it - as did my brothers. This will be a permanent staple in the holiday dessert menu!

Sheryl, Chicago, IL