Frosty Pumpkin Pie
TOTAL TIME: Prep: 15 min. + freezing
YIELD: 8 servings.
This frozen treat is so delightful no one would guess it's made with reduced-fat ingredients. We actually prefer a slice of this layered dessert to traditional pumpkin pie at Christmastime. —Janet Jackson, Homedale, Illinois
Ingredients
-
2 cups low-fat vanilla frozen yogurt, softened
-
1 graham cracker crust (9 inches)
-
1 cup canned pumpkin
-
1/4 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
-
Additional pumpkin pie spice, optional
Directions
-
1.
Spread frozen 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. If desired, sprinkle with additional pumpkin pie spice.
Nutrition Facts
1 piece: 289 calories, 10g fat (5g saturated fat), 23mg cholesterol, 293mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC