Frozen Yogurt Pumkin Pie
Serves 10 (one 9-1/2 inch pie)

Ingredients
3 to 4 small gingersnaps (to make 1/4 cup crumbs) or 1/4 cup graham cracker crumbs
5 fat-free oatmeal-raisin cookies
1-1/2 cups canned pumpkin
6 tablespoons brown sugar, packed
1-1/2 tsp. ground cinnamon and 1/8 to 1/4 tsp. ground nutmeg (or 2 teaspoons pumpkin pie spice blend)
1 quart nonfat or low-fat vanilla frozen yogurt
1/4 cup pecans, chopped

Preparation

• Break gingersnaps in half and puree them in a food processor, using the steel blade attachment.
• Break oatmeal cookies in half and add to ginger snap crumbs in the processor. Puree.
• Press crumb mixture into the bottom of a 9-1/2 inch, deep-dish pie pan.
• In a large bowl, thoroughly mix together the remaining ingredients, except pecans.
• Spoon mixture evenly over the crumb pie crust.
• Sprinkle pecans evenly over the top of the pie.
• Cover with plastic wrap and freeze.
• Remove pie from the freezer about 10 minutes before serving.