Pumpkin Pie Frozen Yogurt

1. Preheat oven to 350 F.
2. In a small bowl, stir together graham cracker crumbs, brown sugar, salt, cinnamon and butter until well-combined. Press crumb mixture into a thin layer on a cookie sheet. Bake for 8 minutes. Remove pan from the oven and set on a wire rack to cool completely.
3. While the graham cracker crust is cooling, in a large bowl stir together pumpkin, yogurt, evaporated milk, sweetened condensed milk, cinnamon, nutmeg, cloves and ginger.
4. Add yogurt base into your ice cream maker and freeze according to manufacturer’s instructions. When frozen yogurt becomes soft-set, remove it to a freezer-safe container. Crumble the graham cracker crust. Sprinkle graham pieces over the top and swirl them into the frozen yogurt using a spoon. Place frozen yogurt in the freezer and freeze one hour or until it has reached desired consistency.
5. Serve.

Yield: about 1 quart.