Microwave Yogurt Pumpkin Pie & Crumb Crust Recipe

• 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

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

butter, vanilla wafers, sugar, pumpkin, brown sugar, cinnamon, nutmeg, powdered ginger, salt, whipped cream, vanilla yogurt

Taken from cookeatshare.com/recipes/microwave-yogurt-pumpkin-pie-crumb-crust-16870 (may not work)