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Frosty Pumpkin Pie Recipe

Frosty Pumpkin Pie Recipe photo by Taste of Home

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This frozen treat is so delightful that no one will guess it's made with reduced-fat ingredients. My gang actually prefers a slice of this layered dessert to traditional pumpkin pie at Christmastime.

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Frosty Pumpkin Pie Recipe

Prep: 15 min. + freezing

Yield: 8 Servings

15 15

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

Directions

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. Yield: 8 servings.

Nutritional Analysis: One piece equals 282 calories, 7 g fat (5 g saturated fat), 3 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Originally published as Frosty Pumpkin Pie in Light & Tasty December/January 2002, p37

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Frosty Pumpkin Pie

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(1-1) of 1 reviews

Reviewed on Nov. 24, 2009 by mama_mums

Absolutely delicious. I made this for my health-conscious husband and he just loved it. Great for those craving something sweet, creamy and tasty but wanting to eat healthier, lower-fat foods. I will definitely make it again!