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Pumpkin Yogurt Pie

  • on June 4, 2008
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Ingrients & Directions


Crust—-
1 1/2 c Low-fat graham cracker
Crumbs
1 tb Oil
Filling—-
1/2 ga Fat-free frozen vanilla
Yogurt — softened
1 c Pumpkin, canned
1/2 c Brown sugar — packed
1 ts Ginger
1/2 ts Cinnamon
1/2 ts Nutmeg
1 tb Orange juice

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and
flour; set aside. To prepare crust, combine graham cracker crumbs and
oil in a small mixing bowl. Press into prepared pan. Bake for 10
minutes. To prepare filling, combine vanilla yogurt, pumpkin, brown
sugar, ginger, cinnamon, and nutmeg. Pour inot prebaked crust. Freeze
until ready to serve.


Yields
8 Servings

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Pies

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