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

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