1 c. cooked, mashed pumpkin
1/2 c. unsweetened orange juice
1 tsp. pumpkin pie spice
1/4 tsp. grated orange rind
2 c. vanilla low fat frozen yogurt, softened
1 c. orange sherbet, softened
Coconut Pie Crust (see below)

Combine first 4 ingredients in a medium bowl; stir well. Add frozen yogurt and sherbet, stirring well. Spread mixture evenly in cooled Coconut Pie Crust. Cover and freeze until firm. 172 calories per serving.

COCONUT PIE CRUST:

3/4 c. all purpose flour
2 tbsp. unsweetened grated coconut
2 tbsp. butter, melted
1-2 tbsp. cold water
Vegetable cooking spray

Combine first 3 ingredients in a medium bowl; stir well. Sprinkle cold water, 1 tablespoon at a time, evenly over surface of mixture; stir with a fork until dry ingredients are moistened. Shape into a ball.

Roll dough between 2 sheets of plastic wrap to a 10" circle. Remove bottom sheet of plastic wrap; press dough to a 9" pie plate coated with cooking spray. Remove top sheet of plastic wrap. Prick bottom of pastry with a fork. Bake at 325 degrees for 15 to 17 minutes or until coconut is toasted. Cool. Yield: 1 (9") crust.