Pumpkin Yogurt Pie

Name: Pumpkin Yogurt Pie
Yield: 8 servings
Ingredients: Crust:; 1 1/2 c low-fat graham cracker crumbs; 1/4 c light margarine, softened; 3 tbsps granulated sugar; Filling:; 1/2 gal low-fat frozen vanilla yogurt, softened; 1 c canned pumpkin; 1/2 c light brown sugar, packed; 1 tsp ginger; 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1 tbsp refrigerated orange juice

Adapted from Welcome Home For The Holidays

Crust:
1 1/2 c low-fat graham cracker crumbs
1/4 c light margarine, softened
3 tbsps granulated sugar
Filling:
1/2 gal low-fat frozen vanilla yogurt, softened
1 c canned pumpkin
1/2 c light brown sugar, packed
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp refrigerated orange juice

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling. To prepare filling, combine vanilla yogurt, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice. Mix well. Pour into crust. Freeze until ready to serve.

Posted: 8/25/1997

Pies

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WW Points^* : 3.77

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 182 Calories from Fat 38 (21%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 0.4g	2%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0.3g
Cholesterol 0g	0%
Sodium 171mg	7%
Potassium 0mg	0%
Total Carbohydrate33g	11%
Dietary Fiber 1g	4%
Sugars 24g
Protein 2g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.