- 2 cups cooked pumpkin
- 1/2 cup sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 gallon nonfat or low-fat vanilla frozen yogurt
- 4 dozen ginersnaps
Combine pumpkin, sugar, and spices in a medium-large bowl. Stir in yogurt.
Line bottom of a 9 by 13 by 2 inch pan with gingersnaps. Pour half of pumpkin mixture over gingersnaps. Repeat layers and freeze.
To serve, remove from freezer, let set at room temperature for 5 minutes, and cut into s
Recipe Courtesy of Bridget Swinney