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Frozen Pumpkin Yogurt Pie

Author/Submitted by: "Lloyd A. Carver" <> on Jan 5, 1996
Servings: 8
Categories: Desserts / Freezer / Ice Cream/Frozen Yogurt / Pies & Pastries


-----Graham Cracker Crust-----
1 1/2  Cups  Graham Cracker Crumbs
2  Tablespoons  Sugar
1/4  Cup  Margarine, melted

-----Pie Filling-----
16  Ounces  Pumpkin
3/4  Cup  Brown Sugar, packed
1  Teaspoon  Cinnamon
3/4  Teaspoon  Ginger
3/4  Teaspoon  Nutmeg
2  Cups  Yogurt, Skim Milk
1  Cup  Cool Whip Lite, thawed

Heat oven to 350~. Mix ingredients for pie crust. Press firmly and evenly against bottom and sides of 9" pie pan. Bake for 10 minutes; cool. Mix pumpkin, brown sugar, cinnamon, ginger and nutmeg in medium bowl. Stir in yogurt. Fold in Cool Whip. Pour into prepared crust. Freeze 4-5 hours or until firm. Remove from freezer 45 minutes before serving. Freeze any remaining pie.

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