Frosty Pumpkin Pie Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Margarine or butter,
1: L/2 cups graham cracker crurnbs,
1 cup: Canned pumpkin,
1/4 cup: Firmly packed brown sugar,
1 1/2 tsp: Pumpkm ple spice,
1 quart: , (4 cups) frozen lowfat vanilla yogurt, softened
Directions:
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
Source from luhu.jp
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
Source from luhu.jp