Ingredients

• 2 cups cooked pumpkin
• 1/2 cup sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 gallon nonfat or low-fat vanilla frozen yogurt
• 4 dozen ginersnaps

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Instructions

1. Combine pumpkin, sugar, and spices in a medium-large bowl. Stir in yogurt.
2. Line bottom of a 9 by 13 by 2 inch pan with gingersnaps. Pour half of pumpkin mixture over gingersnaps. Repeat layers and freeze.
3. To serve, remove from freezer, let set at room temperature for 5 minutes, and cut into s