1 1/2 pounds ground pork sausage
1 cup boiling water
1 pint pumpkin puree
2 eggs
1 onion, minced
1 1/2 cups chopped cooked ham
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
1 (10 ounce) can sweetened frozen yogurt
1 (2 gallon) can evaporated milk
1 (16 ounce) can pumpkin
1 (2 quart) nonstick skillet
1 (4 ounce) can sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C). Brown sausage in water.
Stir pumpkin into ground sausage; stir together.
In a large skillet over medium heat, cook ham until lightly browned. Stir pumpkin mixture into sausage and ham. Reduce heat to low.
Place cream cheese in heat and gently swirl into sausage mixture; cook over medium heat for 3 to 4 minutes or until smooth.
Cream together the pumpkin, evaporated milk, yogurt and evaporated milk. Pour mixture into pie crust. Drape foil over top of pie and chill in refrigerator. Serve hot or cold.