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8 ounces gingersnap cookies, broken (about 2 1/2 cups)
2 tablespoons vegetable oil
1/3 cup plus 2 tablespoons light-brown sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoon pumpkin pie spice
1 quart low-fat vanilla yogurt softened
Maple Whipped Cream, recipe follows, optional
1 3/4 teaspoons unflavored powdered gelatin
2 tablespoons water
1 cup 2% reduced-fat milk
1/4 cup maple syrup
1/2 teaspoon pure vanilla extract
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