Frozen Pumpkin Mousse Pie

Very easy to make, and a slight variation on the traditional pumpkin pie. Thank you Delish

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

• Preheat oven to 350 degrees F. 
• Coat a 9-inch deep-dish pie pan with cooking spray.
• 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 2 hours. 
• Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
• Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.