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Yogurt Pumpkin Pie
1 cup canned or cooked pumpkin
1/4 cup brown sugar, firmly packed
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. powdered ginger
1/4 tsp. salt
1 carton (8 oz.) frozen whipped topping
1 carton (6 oz) plain or vanilla yogurt
1 9 inch Crumb Crust
1n a 3-qt. micro proof bowl, mix pumpkin, brown sugar, cinnamon, nutmeg,
ginger, and salt. Cook on high 1 1/2 to 2 minutes or until mixture
begins to boil. Cool 10 minutes. Remove cover from frozen whipped
topping and microwave on the defrost setting for 1 minute or until it
begins to thaw. Stir carefully. Fold thawed topping and yogurt into
cooled pumpkin mixture. Spoon into pie shell. Refrigerate about 4
hours.
You can purchase a crust or use this recipe:
Crumb Crust
5 tbsp. butter or margarine
1 1/4 cup fine crumbs (from vanilla wafers, graham crackers or whatever
appropriate cookie you like)
1 tbsp. sugar
In a 9-inch pie plate, melt butter on high
in your microwave for 1 minute. Blend in crumbs and sugar, reserving a
few tablespoons for garnish if you like. Press crumb mixture firmly and
evenly over the bottom and sides of the pie plate.
Microwave on high 1 1/2 to 2 minutes.
Cool before filling.
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