FROSTY PUMPKIN PIE
1 (9- inch) graham cracker pie crust
1 cup pumpkin
1/4 cup brown sugar
1 1/2 teaspoons pumpkin pie spice
1 quart low fat vanilla frozen yogurt, softened (4 cups)
Bake crust at 375 degrees F for 8-10 minutes or until light golden brown. Cool.
In large bowl combine pumpkin, brown sugar and pumpkin pie spice, blend well.
Fold in softened frozen 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.
Source: Fast & Healthy, December 1992
1 (9- inch) graham cracker pie crust
1 cup pumpkin
1/4 cup brown sugar
1 1/2 teaspoons pumpkin pie spice
1 quart low fat vanilla frozen yogurt, softened (4 cups)
Bake crust at 375 degrees F for 8-10 minutes or until light golden brown. Cool.
In large bowl combine pumpkin, brown sugar and pumpkin pie spice, blend well.
Fold in softened frozen 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.
Source: Fast & Healthy, December 1992
MsgID: 3138193
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using 6 Ingredients or Less (45)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using 6 Ingredients or Less (45)
Board: Daily Recipe Swap at Recipelink.com
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