Pumpkin Praline Pie
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Unsweetened apple juice||1⁄4 Cup (4 tbs)|
|Canned pumpkin||16 Ounce (1 Can)|
|Low fat vanilla yogurt||8 Ounce (1 Carton)|
|Firmly packed brown sugar||1⁄8 Cup (2 tbs)|
|Pumpkin pie spice||1 Teaspoon|
|Vegetable cooking spray||1|
|Chopped pecans||1⁄4 Cup (4 tbs), roasted|
Sprinkle gelatin over apple juice in a small saucepan, let stand 1 minute.
Cook over low heat, stirring constantly, until gelatin dissolves.
Place pumpkin in a large bowl; stir gelatin mixture into pumpkin.
Add yogurt, brown sugar, and pumpkin pie spice, stir until smooth.
Coat a 9-inch pieplate with cooking spray.
Cut gingersnaps in half using a bread knife.
Line side of pieplate with cookie halves, cut side down.
Spoon pumpkin mixture into prepared pieplate.
Sprinkle with pecans.
Cover and chill 6 hours or until set.