3 tb Margarine or butter
1 L/2 cups graham cracker
1 c Canned pumpkin
1/4 c Firmly packed brown sugar
1 1/2 ts Pumpkm ple spice
1 qt (4 cups) frozen lowfat
-vanilla yogurt, softened
Heat oven to 375!F. Melt margarine in small saucepan. Remove from
heat; stir in graham cracker crumbs. Reserve 1 tablespoon crumb
mixture. Press remaining crumb mixture evenly in bottom and up sides
of 9-inch pie pan. Bake at 375!F. for 8 to 10 minutes or until light
golden brown. Cool. In large bowl, combine pumpkin, brown sugar and
pumpkin pie spice; blend well. Fold in softened 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.8 to 10 servings.
A quartet of herbs are superflavor boosters (and salt substitutes) in
this speedier version of Thanksgiving turkey.
From the files of Al Rice, North Pole Alaska. Feb 1994