Frozen Pumpkin Yogurt Pie
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 cups Graham cracker crumbs
2 tablespoons sugar
1/4 cup margarine, melted
16 ounces pumpkin
3/4 cup brown sugar, packed
1 teaspoon cinnamon
3/4 teaspoon ginger
3/4 teaspoon nutmeg
2 cups low-fat yogurt
1 cup whipped topping, thawed

Preparation

1 Heat oven to 350 . Mix Graham cracker crumbs, sugar, and margarine. Press firmly and evenly against bottom and sides of 9" pie pan. Bake for 10 minutes; cool. 2 Mix pumpkin, brown sugar, cinnamon, ginger and nutmeg in medium bowl. 3 Stir in yogurt. Fold in whipped topping. Pour into prepared crust. Freeze 4-5 hours or until firm. Remove from freezer 45 minutes before serving.

About


Freeze any remaining pie.