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Ingredients:
Crust:
1 1/3
cups crushed gingersnaps (about 25 2-inch cookies)*
1/3
cup butter or margarine, melted
Filling:
1
cup cooked pumpkin
1/3
cup packed brown sugar
1/2
teaspoon cinnamon
1/4
teaspoon ginger
1/4
teaspoon nutmeg
2
cartons (28 fl. oz.) Häagen-Dazs® Vanilla Frozen Yogurt, softened**
Garnish:
Whipping cream, whipped
Ground nutmeg
Additional gingersnaps or maple leaf cookies, if desired
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Preparation:
1. Heat oven to 375°F. 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°F. for 8 minutes; cool completely on wire rack.
2. 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.
3. 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.
8 servings
TIPS:
* To crush gingersnap cookies, place 25 cookies in food processor or in a plastic bag and use a rolling pin.
** To soften yogurt, place containers in the refrigerator for 30 minutes OR until very easy to scoop.
view nutrition facts
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