Frosty pumpkin pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Margarine or butter |
| 1 | L/2 cups graham cracker crurnbs | |
| 1 | cup | Canned pumpkin |
| ¼ | cup | Firmly packed brown sugar |
| 1½ | teaspoon | Pumpkm ple spice |
| 1 | quart | (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 serving⅘ to 10 servings.
A quartet of herbs are superflavor boosters (and salt substitutes) in this speedier version of Thanksgiving turkey.
From the files of Al Rice, North Pole Alaska. Feb 1994