FROZEN YOGURT PUMPKIN PIE

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FROZEN YOGURT PUMPKIN PIE image

Categories     Dessert     Bake     Vegetarian

Yield 1 PIE

Number Of Ingredients 11

2/3 Cup of Crushed Gingersnap Cookies
2/3 Cup of Crushed Oatmeal Cookies
1/3 Cup of Butter, Melted
1 (15 oz.) Can of Canned or Cooked Pumpkin
1/4 Cup of Packed Brown Sugar
1/2 Teaspoon of Cinnamon
1/4 Teaspoon of Ground Ginger
1/4 Teaspoon of Nutmeg
A Pinch of Ground Cloves (Optional)
2 Pints of Low-Fat Vanilla Frozen Yogurt
Whipped Cream/Cool Whip (Optional)

Steps:

  • 1) Heat oven to 375F. 2) Crush about 10 gingersnaps and 10 oatmeal cookies into coarse crumbs. In medium bowl, combine crushed cookies and melted butter. 3) Press mixture evenly in bottom and sides of a 9-inch pie pan. 4) Bake for 8 minutes. 5) Allow to cool completely on a wire rack. 6) In a large bowl, combine pumpkin, sugar and spices. 7) Fold softened frozen yogurt into pumpkin mixture with a rubber spatula. 8) Spoon mixture carefully into prepared crust, spreading to the edges. Use about 10 gingersnaps to decorate by breaking them in half and placing end to end around the edge of the pie. 9) Cover with plastic wrap and freeze at least 2 hours before serving until very firm. Place pie into refrigerator 20-30 minutes before serving. 10) Garnish with whipped cream or cool whip and ground nutmeg if desired.

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