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Pumpkin Praline Pie

Diet.Chef's picture
Ingredients
  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
  Gingersnaps 8
  Chopped pecans 1⁄4 Cup (4 tbs), roasted
Directions

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.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Pumpkin

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