Frosty Pumpkin Pie

Ingredients

2 cups Frozen vanilla yogurt, softened
1 9-inch graham cracker crust
1 cup Canned pumpkin
1/2 cup Sugar
1 teaspoon Pumpkin pie spice
1/2 teaspoon Salt
1/2 teaspoon Ginger
8 ounces Cool whip

Directions

  1. Spread yogurt into pie crust.
  2. Freeze for 30 minutes.
  3. In a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt, and ginger; mix well.
  4. Fold in the Cool Whip. Spoon over frozen yogurt.
  5. Freeze for 6 hours or overnight.
  6. Remove from the freezer 20 minutes before cutting.

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