Ingredients

  • 8 ounces gingersnap cookies, broken (about 2 1/2 cups)
  • 2 tablespoons vegetable oil
  • 1/3 cup plus 2 tablespoons light-brown sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon pumpkin pie spice
  • 1 quart low-fat vanilla yogurt softened
  • Maple Whipped Cream, recipe follows, optional

Maple Whipped Cream:

  • 1 3/4 teaspoons unflavored powdered gelatin
  • 2 tablespoons water
  • 1 cup 2 percent reduced-fat milk
  • 1/4 cup maple syrup
  • 1/2 teaspoon pure vanilla extract