PUMPKIN ICE CREAM PIE

1/2 Cup Canned Pumpkin Puree 2 Tablespoons Packed Brown Sugar 1 Teaspoon Pumpkin Pie Spice 1 1/2 Cup Slightly softened low fat Vanilla Frozen Yogurt

1 6 oz Chocolate Pie Crust 1 1/2 Cup Orange Sherbert 1 1/2 Cup Softened Low Fat Vanilla Frozen Yogurt 1 1/2 Cup Light Non Dairy Whipped Topping 3 Slices Navel Orange cut into Quarters

Mix the first 3 ingredients in a bowl until the sugar is dissolved. Fold in the vanilla yogurt until well blended. Spread into the pie crust. Freeze for 1 hour. Spread the Orange Sherbert evenly over the top. Freeze until firm about 1 hour. Spread the next vanilla yogurt evenly over the top. Wrap in plastic wrap. Can be frozen for 2 weeks. When ready to serve. Spread the Whipped topping evenly over the top and garnish with the orange slices.

SERVINGS 12; CALORIES 195; FAT 3 g; PROTEIN 4 g; CARBS 23 g; FIBER 1g; CHOL 4 mg; SODIUM 126 mg; CALC 124 mg SERVING SIZE= 1/12 of Pie

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