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Frozen Yogurt Pumpkin Pie

Crust:
1 1/3 cup crushed gingersnaps
1/3 cup butter, melted

Filling:
1 cup cooked pumpkin
1/3 cup packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
2 pints vanilla frozen yogurt

Optional Garnish:
whipped cream
ground nutmeg

Heat oven to 375.  In a medium bowl, combine cookie mixture and butter, blend well. 
Press mixture evenly in the bottom and up the sides of a 9-inch pan. Bake for 8
minutes, cool completely on a wire rack.

In a large bowl, combine pumpkin, sugar and spices and mix well.  Spoon in frozen yogurt, stirring until well blended.  Spoon mixture into prepared crust.  Freeze at least 2 hours until very firm. Place pie into refrigerator 20-30 minutes before serving.  Garnish with whipped cream and nutmeg if desired.