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Frosty Pumpkin Pie

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      Title: FROSTY PUMPKIN PIE
 Categories: Pies, Vegetables
      Yield: 1 Servings
 
      3 tb Margarine or butter
      1    L/2 cups graham cracker
           -crurnbs
      1 c  Canned pumpkin
    1/4 c  Firmly packed brown sugar
  1 1/2 ts Pumpkm ple spice
      1 qt (4 cups) frozen lowfat
           -vanilla yogurt, softened
 
  Heat oven to 375!F. Melt margarine in small saucepan. Remove from
  heat; stir in graham cracker crumbs. Reserve 1 tablespoon crumb
  mixture. Press remaining crumb mixture evenly in bottom and up sides
  of 9-inch pie pan. Bake at 375!F. for 8 to 10 minutes or until light
  golden brown. Cool. In large bowl, combine pumpkin, brown sugar and
  pumpkin pie spice; blend well. Fold in softened yogurt until well
  blended. Pour into baked crust. Sprinkle reserved crumbs over top.
  Freeze 2 hours or until firm. Let stand at room temperature at least
  15 minutes before serving.8 to 10 servings.
  
  A quartet of herbs are superflavor boosters (and salt substitutes) in
  this speedier version of Thanksgiving turkey.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
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