Ingredients

• 1/4 cup butter or margarine 
• 1 cup graham cracker crumbs 
• 2 tablespoons sugar 
• 1 cup canned or cooked pumpkin 
• 1/4 cup brown sugar, firmly packed 
• 1 teaspoon cinnamon 
• 1/2 teaspoon nutmeg 
• 1/4 teaspoon ginger 
• 1/4 teaspoon salt 
• 1 carton (9 ounce) frozen whipped topping 
• 1 carton (8 ounce) vanilla yogurt 

Put butter in 9 inch glass pie plate. Cook on HI for 45 to 60 seconds, or until melted. Add crumbs and sugar; mix. Press mixture into sides and bottom of pie plate. Cook on Hi for 1 1/2 to 2 minutes, or until heated. Rotate dish once during cooking time. 
Put pumpkin, brown sugar, cinnamon, nutmeg, ginger, and salt into a large micro proof bowl. 
Combine and cook on Hi for 1 1/2 to 2 minutes, or until mixture begins to boil. Cool 10 minutes. 
Remove cover from frozen whipped topping and cook on defrost for 1 minute, or until it begins to thaw. Stir carefully. Fold thawed topping and yogurt into cooled pumpkin mixture. Spoon into crust. Refrigerate about 4 hours, or until set 

Yield: 6  servings 

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