1 cup nonfat vanilla yogurt
1 cup pumpkin puree (canned pumpkin works great)
1 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
Stir everything together in a large mixing bowl until completely combined (It’s best to stir by hand and not use a mixer). Churn the mixture in an ice cream maker* for a few minutes until it is a smooth, cool consistency.
If you do not have an ice cream maker, you can place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.
*Churn according to your ice cream maker’s instructions.
1 pkg. (8 oz.) cream cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 (8 oz.) container Cool Whip whipped topping, thawed
1 prepared graham cracker pie crust
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) vanilla instant pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
In a large bowl, beat cream cheese, 1 Tbsp. milk and sugar with whisk until blended. Stir in half of the Cool Whip. Spread into prepared pie crust.
Whisk together the remaining milk, pumpkin, dry pudding mixes and spices until thoroughly combined. Mixture will be thick. Spread over cream cheese layer.
Refrigerate at least 4 hours or until firm. Serve with remaining Cool Whip.