A quick microwave method makes the custard in this seasonal flavor of frozen yogurt a breeze to prepare. "Pumpkin Pie in a cone; lighter and healthier too!" say its greatest fans. Makes 20 servings or so.

Ingredients:

• 10 c. homemade yogurt, or store-bought (use more, to taste, for a less-sweet mix)
  
• 15 oz. can evaporated milk
  
• 2 (15 oz.) cans pumpkin (pure pumpkin, not the sweetened pie mix)
• 1 1/2 c. cream
  
• 6 c. sugar
• 3/8 tsp. salt
• 9 eggs
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. nutmeg
  

To make the flavorful, sweet custard part of this mix, heat the following in a large ceramic bowl in the microwave, for 10 minutes or so, until quite hot: > 15-oz. can evaporated milk > 2 (15-oz.) cans pumpkin > 1 1/2 c. cream > 6 c. sugar > 3/8 tsp. salt

In a separate bowl, mix well: > 9 eggs

When the microwave mixture's real hot, stir some into the beaten eggs, stirring well. Then pour all of the mixture into the big ceramic bowl, mixing well. Microwave this mixture in one-minute increments, stirring after each minute, for 5 minutes or so, until the mixture starts to thicken. A small amount around the edges may start to thicken, a sign that it's done.

In a separate bowl, add the spices: > 1 tsp. cinnamon > 1 tsp. ginger > 1/2 tsp. nutmeg

Add a 1/4 cup or so of the pumpkin custard to the bowl of spices, mixing into a paste, until smooth. Add more pumpkin mix; when well-mixed, add to the big bowl of pumpkin. (Otherwise, if the spices are added right to the liquid, they tend to clump.) Let this mixture cool.

When cool, add the following amount of yogurt (or to taste), mixing well: > 10 c. yogurt

To make your own yogurt, see this recipe, or use store-bought. Add the pumpkin mixture to your yogurt machine, and enjoy!