Frosty Pumpkin Pie
“This frozen treat is so delightful no one would guess it’s made with reduced-fat ingredients. We actually prefer a slice of this layered dessert to traditional pumpkin pie at Christmastime.” —Janet Jackson, Homedale, Illinois
| Servings | Prep Time |
| 8servings | 15minutes |
| Servings | Prep Time |
| 8servings | 15minutes |
Ingredients
- 2 cups low-fat vanilla frozen yogurt softened
- 1 graham cracker crust 9 inches
- 1 cup canned pumpkin
- 1/4 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 carton frozen reduced-fat whipping topping thawed, 8 ounces
- additional pumpkin pie spice optional
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Spread yogurt into crust. Freeze for 30 minutes.
- Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold in whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting. If desired, sprinkle with additional pumpkin pie spice.
Recipe Notes
