Shelly's Recipe

GINGER PUMPKIN YOGURT PIE

Category: Pies - Cream and Custard

Crust:
1 1/3 cups crushed gingersnaps (about 25 2-inch cookies)
1/3 cup butter, melted

Filling:
1 cup cooked pumpkin
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 cartons (28 fl. oz) vanilla frozen yogurt, softened

Garnish:
Whipping cream, whipped
Ground nutmeg
Additional gingersnaps or maple leaf cookies, if desired

Heat oven to 375. In medium bowl, combine cookie crumbs and butter; mix well. Press mixture evenly in bottom and up sides of a 9-inch pie pan. Bake at 375. for 8 minutes; cool completely on wire rack.

In a large bowl, combine pumpkin, brown sugar and spices; mix well. Add frozen yogurt; stirring until well blended. Spoon mixture into prepared crust. Freeze for 2 to 3 hours or until firm.

To serve, let pie stand at room temperature for 10 minutes; cut into wedges. Top with whipped cream sprinkled with nutmeg. Garnish with additional cookies, if desired.