| 1 | Heat oven to 375°F. |
| 2 | Melt margarine in small saucepan. |
| 3 | Remove from heat; stir in graham cracker crumbs. |
| 4 | Reserve 1 tablespoon crumb mixture. |
| 5 | Press remaining crumb mixture evenly in bottom and up sides of 9-inch pie pan. |
| 6 | Bake at 375°F. |
| 7 | For 8 to 10 minutes or until light golden brown. |
| 8 | Cool. |
| 9 | In large bowl, combine pumpkin, brown sugar and pumpkin pie spice; blend well. |
| 10 | Fold in softened yogurt until well blended. |
| 11 | Pour into baked crust. |
| 12 | Sprinkle reserved crumbs over top. |
| 13 | Freeze 2 hours or until firm. |
| 14 | Let stand at room temperature at least 15 minutes before serving.8 to 10 servings. |
| 15 | A quartet of herbs are superflavor boosters (and salt substitutes) in this speedier version of thanksgiving turkey |
