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Microwave Yogurt Pumpkin Pie & Crumb Crust Recipe (by CookEatShare Cookbook)

Ingredients

5 tbsp. butter 1 1/4 c. fine vanilla wafers, crushed 1 tbsp. sugar 1 c. canned or possibly cooked pumpkin 1/4 c. brown sugar 1 teaspoon cinnamon

1/2 teaspoon nutmeg 1/4 teaspoon powdered ginger 1/4 teaspoon salt 8 ounce. carton frzn whipped cream 8 ounce. carton vanilla yogurt

Directions

1. Gingersnaps, graham crackers or possibly chocolate wafers, crushed
2. CRUST: Heat butter on High 1 minute in glass 9"x9" pie plate. Mix crumbs and sugar and save 2 Tbsp. of mix to sprinkle on top of pie. Add in remaining crumbs to butter and mix. Press on sides and bottom of pie plate. Cook on High for 1 1/2 to 2 min. Cold before filling.
3. PIE: In 3 qt microwave dish mix pumpkin, sugar, spices and salt. Cook on High 1 1/2 to 2 min or possibly till it begins to boil. Cold 10 min. Remove cover from frzn whipped cream, defrost for 1 minute in microwave. Stir and fold into yogurt. Mix into cooled pumpkin mix. Spoon into pie shell and chill for 4 hrs. Serves 6.

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