5 tbsp. butter
1 1/4 c. fine vanilla wafers, crushed
1 tbsp. sugar
1 c. canned or cooked pumpkin
1/4 c. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. powdered ginger
1/4 tsp. salt
8 oz. carton frozen whipped cream
8 oz. carton vanilla yogurt

Gingersnaps, graham crackers or chocolate wafers, crushed

CRUST: Melt butter on High 1 minute in glass 9"x9" pie plate. Mix crumbs and sugar and save 2 tablespoons of mixture to sprinkle on top of pie. Add remaining crumbs to butter and mix. Press on sides and bottom of pie plate. Cook on High for 1 1/2 to 2 minutes. Cool before filling.

PIE: In 3 quart microwave dish mix pumpkin, sugar, spices and salt. Cook on High 1 1/2 to 2 minutes or until it begins to boil. Cool 10 minutes. Remove cover from frozen whipped cream, defrost for 1 minute in microwave. Stir and fold into yogurt. Mix into cooled pumpkin mixture. Spoon into pie shell and refrigerate for 4 hours. Serves 6.