Lunch: Frosty Pumpkin Pie Recipe
Ingredients
2 cups low-fat vanilla frozen yogurt, softened
1 reduced-fat graham cracker crust (9 inches)
1 cup canned pumpkin
1/2 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
Instructions
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.
Reviews
Add a review for Frosty Pumpkin Pie Recipe
Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
