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Ingredients
  • 2 cups low-fat vanilla frozen yogurt, softened
  • 1 graham cracker crust (9 inches)
  • 1 cup canned pumpkin
  • ¼ cup sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • 1 carton (8 ounces) frozen reduced-fat whipping topping, thawed
  • Additional pumpkin pie spice, optional
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