2 c. cooked or canned pumpkin
1/2 c. sugar
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 gal. nonfat vanilla frozen yogurt
4 doz. gingersnaps

Combine pumpkin, sugar and spices; stir in yogurt. Line bottom of a 13 x 9 x 2 inch pan with gingersnaps. Pour half of pumpkin mixture over gingersnaps. Repeat layers and freeze. To serve, let set for 5 minutes; cut into squares. Makes about 12 servings.