Frosty Pumpkin Pie
Low Calorie Recipe
Consider this Frosty Pumpkin Pie for a summertime alternative dessert! Pumpkin is great any time of year and this is not only no bake, it's frozen. Pumpkin pie spice with ginger add that special pumpkin-pie flavor.
2 cups frozen reduced fat vanilla yogurt, softened
1 reduced fat graham cracker crust
1 cup cooked or canned pumpkin
1/2 cup sugar substitute (such as Stevia)
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1 carton fat free Cool Whip, thawed
Spread the yogurt into the graham crust. Freeze for 30 minutes.
In a bowl combine the next 4 ingredients, mix well. Fold in the whipped topping. Spoon over the frozen yogurt.
Freeze for 6 hours or overnight.
Remove Frosty Pumpkin Pie from freezer 20 minutes before serving.
Recipe makes 8 servings
Calories: 211; Fat: 6g; Protein: 4g; Carbohydrates: 47g; Fiber: 1g; Cholesterol: 3mg; Sodium: 273mg