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Frosty Pumpkin Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 3
tb
Margarine or butter 1
L/2 cups graham cracker
-crurnbs 1
c
Canned pumpkin 1/4
c
Firmly packed brown sugar 1 1/2
ts
Pumpkm ple spice 1
qt
(4 cups) frozen lowfat
-vanilla yogurt, softened
Directions:
Heat oven to 375!F. Melt margarine in small saucepan. Remove from
heat; stir in graham cracker crumbs. Reserve 1 tablespoon crumb
mixture. Press remaining crumb mixture evenly in bottom and up sides
of 9-inch pie pan. Bake at 375!F. for 8 to 10 minutes or until light
golden brown. Cool. In large bowl, combine pumpkin, brown sugar and
pumpkin pie spice; blend well. Fold in softened yogurt until well
blended. Pour into baked crust. Sprinkle reserved crumbs over top.
Freeze 2 hours or until firm. Let stand at room temperature at least
15 minutes before serving.8 to 10 servings.
A quartet of herbs are superflavor boosters (and salt substitutes) in
this speedier version of Thanksgiving turkey.
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