Frozen Pumpkin Mousse Pie

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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 percent reduced-fat milk

1/4 cup maple syrup

1/2 teaspoon pure vanilla extract

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