Pumpkin Pie with Gingersnap Crust


30 gingersnaps
1 c. cooked or canned pumpkin
1/4 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
Pinch ground cloves
1/4 tsp. vanilla
1/3 c. toasted chopped pecans
1 qt. low fat vanilla frozen yogurt


Crush 20 gingersnaps into coarse crumbs. Press into bottom of 9 inch pie plate. In large bowl, combine pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves, vanilla and pecans. Fold softened frozen yogurt into pumpkin mixture with a rubber spatula. Spoon yogurt mixture carefully into pie plate, spreading to the edges. Use the remaining 10 gingersnaps to decorate by breaking them in half and placing end to end around the edge of the pie. Cover with plastic wrap and freeze. Remove from freezer few minutes before serving. 8 servings.


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