Easter Pumpkin Pie 3 tb Butter 1 1/2 c graham cracker crumbs 1 c Canned pumpkin 1/4 c Firmly packed brown sugar 1 1/2 ts Pumpkin ple spice 4 c frozen vanilla yogurt, softened Heat oven to 375 degrees F. Melt butter in small saucepan. Remove from heat; stir in graham cracker crumbs; reserve 1 tablespoon crumb mixture. Press remaining crumb mixture evenly in bottom and up sides of 9-inch pie pan. Bake at 375 degrees F. for 8 to 10 minutes or until light golden brown. Cool. In large bowl, combine pumpkin, brown sugar and pumpkin pie spice; blend well. Fold in softened yogurt until well blended. Pour into baked crust. Sprinkle reserved crumbs over top. Freeze 2 hours or until firm. Let stand at room temperature at least 15 minutes before serving. Makes 8 to 10 servings.
(`´·.¸ (`´·.¸ *¤* Wishing all a very Happy Easter ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
