22 ginger snap cookies
1 cup canned pumpkin
1/2 cup brown sugar
2 teaspoons pumpkin pie spice
1 quart low-fat vanilla ice cream or frozen yogurt, softened but not melted
1 4-ounce carton Cool Whip Free
Garnish: 1 tablespoon chopped pecans, optional

Place gingersnaps in bottom of 9-inch pie dish and stand remaining cookies vertically around edges of pie plate.

Blend together pumpkin, brown sugar and pumpkin pie spice in a large mixing bowl. Fold into softened low-fat ice cream or frozen yogurt, working quickly so it does not melt completely.

Pour pumpkin mixture into gingersnap-lined pie plate. Cover and free several hours until firm. Remove pie from freezer 10 minutes before serving. Garnish with fat free whipped topping and chopped pecans.

Nutritional Analysis based upon using frozen vanilla yogurt: