- 2 cups frozen reduced-fat vanilla yogurt, softened (used Mayfield Lowfat Frozen vanilla yogurt)
- 1 reduced-fat graham cracker crust (9 inches) (used a crust that wasn’t reduced-fat)
- 1 cup cooked or canned pumpkin (used canned pumpkin)
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt (used table salt)
- 1/2 teaspoon ground ginger
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed (used full-fat Cool-Whip)
- Take the frozen yogurt and spread it out evenly in the crust. Place it in the freezer for 30 minutes. During those 30 minutes, take a mixing bowl out and stir the following ingredients together until combined: pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold the whipped topping into the pumpkin mixture (I actually had to stir to make sure everything was off the bottom of the bowl but I did it carefully). After 30 minutes has passed, pull the crust out of the freezer and spread the whipped topping mixture over the yogurt and place the pie back in the freezer for 6 hours or overnight (I chose to let it sit in the freezer overnight). Take the pie out 20 minutes before you plan on cutting it into individual portions.
Yields: 8 slices
October is finally here !!! I love Halloween so October makes me giddy. Unfortunately, it’s hotter than it usually is this time of year so the only way to make it feel like fall is through food and what I watch. You can taste the classic pumpkin pie flavor in this and the frozen yogurt pairs perfectly with it. The graham cracker crust is a nice contrast to the soft and creamy pie filling. This is a great no-bake pie that’ll make you feel like fall is here even if the weather still says it’s summer-time.
Recipe source unknown.
I wasn’t paid in any form to mention Mayfield or Cool-Whip.
Take care y’all !