Pumpkin Yogurt Pie
Indulge in the perfect fusion of comfort and health with this Pumpkin Yogurt Pie, a delectable twist on the classic pumpkin dessert. Featuring a creamy blend of pumpkin puree and tangy Greek yogurt, this pie is lightly sweetened with a mix of granulated and brown sugars and spiced to perfection with cinnamon, nutmeg, and ginger. Nestled in a buttery graham cracker crust, the filling bakes to a silky, custard-like consistency that’s both indulgent and refreshing. Ready in just over an hour with minimal prep, this lighter take on pumpkin pie offers all the cozy flavors of fall with a protein-packed twist. Serve it chilled with a dollop of whipped cream for a dessert that’s as satisfying as it is wholesome! Perfect for Thanksgiving or any festive occasion, this Pumpkin Yogurt Pie is sure to steal the spotlight.
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Recipe Information
Ingredients
- 1 pre-made crust (9-inch) Graham cracker crust
- 1.5 cups Pumpkin puree
- 1 cup Plain Greek yogurt
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- for serving Whipped cream (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the pumpkin puree, Greek yogurt, granulated sugar, and brown sugar. Whisk until smooth.
Add the eggs to the mixture one at a time, whisking thoroughly after each addition.
Stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt until fully incorporated.
Place the graham cracker crust on a baking sheet. This will make it easier to transfer the pie in and out of the oven.
Pour the pumpkin-yogurt mixture into the crust, spreading it evenly with a spatula.
Bake the pie in the preheated oven for 50 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 2 hours, or until fully chilled.
Slice and serve with a dollop of whipped cream, if desired. Enjoy your Pumpkin Yogurt Pie!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 303.1 g | 110% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 210.7 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 584 mg | 45% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
