Behind the Recipes
Frozen Pumpkin Pie by Divya Gugnani
Makes 8 servings
INGREDIENTS:
For Crust:
1 1/2 cups crushed graham crackers
1 tbsp. granulated sugar
1/3 cup walnuts ground
1/4 cup butter, melted
For Filling:
1 cup pumpkin puree
1 cup granulated sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 cups whipped topping, or fresh whipped cream
2 cups vanilla frozen yogurt, soften
PREPARATION:
1. Preheat oven to 300 degrees F
2. In a bowl, mix together, graham crackers, sugar, walnuts, and melted butter until combined. Press mixture into 9 inch pie plate and bake for 15 minutes or until brown. Set aside until cool.
3. In another bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg. Stir until all ingredients are incorporated. Fold in whipped topping until mixture is light and airy.
4. Spread frozen yogurt over the bottom of the cooled crust. Pour pumpkin mixure over ice cream and place in freezer. Freeze for at least 2 hours before serving.
5. To serve, cut pie with a knife that has been dipped into hot water to allow for smooth slices.
6. Garnish with addition whipped topping.
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