Frosty Pumpkin Pie Recipe
Frosty Pumpkin Pie Recipe photo by Taste of Home
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Frosty Pumpkin Pie Recipe

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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.
TOTAL TIME: Prep: 15 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 8 servings


  • 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

Nutritional Facts

1 piece: 282 calories, 7g fat (5g saturated fat), 3mg cholesterol, 273mg sodium, 47g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.


  1. Spread yogurt into crust. Freeze for 30 minutes.
  2. 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.
Originally published as Frosty Pumpkin Pie in Light & Tasty December/January 2002, p37

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mama_mums User ID: 4007770 34127
Reviewed Nov. 24, 2009

"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!"

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