Instructions: Combine pumpkin, sugar, and spices in a medium-large bowl. Stir in yogurt.

Line bottom of a 9- by 13- by 2-inch pan with gingersnaps. Pour half of pumpkin mixture over gingersnaps. Repeat layers and freeze.

To serve, remove from freezer, let set at room temperature for 5 minutes, and cut into squares.

This recipe yields 18 servings.

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