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Frosty Pumpkin Pie

This frozen treat is so delightful no one would guess it's made with reduced-fat ingredients. We actually prefer a slice of this layered dessert to traditional pumpkin pie at Christmastime. —Janet Jackson, Homedale, Illinois
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    8 servings

Ingredients

  • 2 cups low-fat vanilla frozen yogurt, softened
  • 1 graham cracker crust (9 inches)
  • 1 cup canned pumpkin
  • 1/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 carton (8 ounces) frozen reduced-fat whipping topping, thawed
  • Additional pumpkin pie spice, optional

Directions

  • Spread yogurt into crust. Freeze for 30 minutes.
  • Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold in whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting. If desired, sprinkle with additional pumpkin pie spice.
Editor's Note
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Nutrition Facts
1 piece: 289 calories, 10g fat (5g saturated fat), 23mg cholesterol, 293mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 6g protein.

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