Ingredients
2 cups low-fat vanilla frozen yogurt, softened1 graham cracker crust (9 inches)1 cup canned pumpkin1/4 cup sugar1 teaspoon pumpkin pie spice1/2 teaspoon salt1/2 teaspoon ground ginger1 carton (8 ounces) frozen reduced-fat whipping topping, thawedAdditional pumpkin pie spice, optional
Preparation
Spread frozen 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. If desired, sprinkle with additional pumpkin pie spice.
