- 1 (16 oz.) can pumpkin (2 c.)
- 1 c. Swerve sweetener
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 gallon vanilla frozen yogurt, softened
- 36 gingersnap cookies
- Combine first 5 ingredients and 1 teaspoon salt in a bowl. In a separate bowl fold pumpkin mixture into frozen yogurt.
- Cover bottom of 13″x9″x2″ pan with 1/2 the cookies, top with 1/2 pumpkin mixture. Repeat layers. Freeze until firm, about 6 hours.
- Cut into squares.