No-Bake Pumpkin Mousse Pie

Ingredients:

Pie

• 230 g crisp hard gingersnaps, broken into pieces (about 2 1/2 cups)
• 2 tablespoons of vegetable oil
• 1/3 cup plus 2 tablespoons light brown sugar
• 1 tbsp. pumpkin puree
• 1 teaspoon vanilla extract
• 3/4 tsp pumpkin pie spice
• 1 liter vanilla frozen yogurt, softened
• Milk cream with maple syrup, see the recipe below

Milk cream with maple syrup

• 1 and 3/4 teaspoons unflavored gelatin
• 2 tablespoons of water
• 1 tbsp. 2% skim milk
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract

Preparation:

1. Preheat oven to 180°C.
   
   In the bowl of a food processor, combine the gingersnaps, butter, and 2 tablespoons of brown sugar. Process until fine crumbs form. Press the mixture into the bottom and sides of a 9-inch (23 cm) round pie pan. Bake until golden brown, 10 to 15 minutes. Cool completely on a wire rack.
2. In a large bowl, combine pumpkin puree, vanilla, pumpkin pie spice, and the remaining 1/3 cup brown sugar; add frozen yogurt and mix again. Fill the chilled pie crust with the filling and freeze until firm, about 3 hours. Wrap tightly in plastic wrap and freeze until ready to serve.
3. When ready to serve, refrigerate the pie to soften slightly, about 30 minutes. Garnish with maple syrup frosting, if desired.
   
   Milk cream with maple syrupIn a medium bowl, combine the gelatin and water; let sit until softened, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk with the gelatin, maple syrup, and vanilla.
   
   Place the bowl of milk in ice water and chill, stirring occasionally, until the mixture begins to set around the edges, about 15 minutes. Using a hand mixer, beat the milk mixture on high speed until thick and fluffy, about 8 minutes. Spread the cream on top of the pie in swirls, like meringue, and serve.