Frosty Pumpkin Pie
The recipe Frosty Pumpkin Pie can be made in around 15 minutes. This recipe makes 8 servings with 402 calories, 3g of protein, and 22g of fat each. For $1.3 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 130 people were glad they tried this recipe. This recipe from Taste of Home requires sugar, canned pumpkin, graham cracker crust, and salt. It is perfect for Thanksgiving. With a spoonacular score of 49%, this dish is solid. Similar recipes include Frosty Pumpkin Pie, Frosty Pumpkin Pie Shots, and Frosty Pumpkin Nog.
Servings: 8
Preparation duration: 15 minutes
Ingredients:
1 carton (8 ounces) frozen reduced-fat whipping topping, thawed
1 cup canned pumpkin
1 reduced-fat graham cracker crust (9 inches)
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup sugar
2 cups low-fat vanilla frozen yogurt, softened
Equipment:
bowl
Cooking instruction summary:
Directions Spread yogurt into crust. Freeze for 30 minutes. Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold in whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting. Yield: 8 servings. Originally published as Frosty Pumpkin Pie in Light & TastyDecember/January 2002, p37 Nutritional Facts One piece equals 282 calories, 7 g fat (5 g saturated fat), 3 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Spread yogurt into crust. Freeze for 30 minutes.
2. Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold in whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight.
3. Remove from the freezer 20 minutes before cutting.
Nutrition Information:
covered percent of daily need
