| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pies, Vegetables | 1 | Servings | |
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 |
INSTRUCTIONS
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. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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