Best Alton Browns Yogurt Pumpkin Pie Recipes
PUMPKIN PIE
Try Alton Brown's classic Pumpkin Pie recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 3h50m
Yield 1 9-inch pie or 5 5-inch mini-pies
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees F.
- For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
- Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
- For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
- Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
- For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
- Heat the oven to 400 degrees F.
- Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
- Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
- Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
FROZEN YOGURT PUMPKIN PIE
Make and share this Frozen Yogurt Pumpkin Pie recipe from Food.com.
Provided by Crabbycakes
Categories Pie
Time 2h38m
Yield 1 Pie
Number Of Ingredients 10
Steps:
- Heat oven to 375F.
- In medium bowl, combine ginger snaps and butter.
- Press mixture in bottom and sides of a 9-inch pie pan.
- Bake for 8 minutes.
- Allow to cool completely.
- In a large bowl, combine pumpkin,sugar and spices.
- Stir in frozen yogurt.
- Spoon mixture into prepared crust.
- Freeze at least 2 hours before serving.
- Top with whipped cream or Cool Whip and ground nutmeg.
Nutrition Facts : Calories 3052.5, Fat 123.6, SaturatedFat 66.2, Cholesterol 174, Sodium 2944, Carbohydrate 452.3, Fiber 8, Sugar 270.8, Protein 41.9
PUMPKIN YOGURT PIE
This recipe was inspired by Mirj's Recipe #13561. The crust is more of a "healthy" crust, so if you dont care for that too much, just go ahead and use your fav crust. The filling is delicate and smooth with great holiday flavours. I loved it and I hope you do, too.
Provided by Lalaloula
Categories Pie
Time 1h10m
Yield 1 9 inch pie
Number Of Ingredients 19
Steps:
- For the crust combine flour, ground walnuts, chopped walnuts, applesauce, cinnamon and pumpkin pie spice in a bowl. If mixture does not come together, add a tbs or so more applesauce.
- Press mixture into a greased pie plate of 24 cm/9 inch in diameter.
- For the filling combine pumpkin puree, applesauce, yogurt, sugar, eggs, salt and all of the spices in a big bowl. Mix well.
- Pour this mixture into your prepared pie crust and bake in the pre-heated oven at 220°C/425°F for 15 minutes, then lower the temperature to 175°C/350°F and bake for another 45 minutes or until filling is set.
- Let cool in the pan. Enjoy!
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Alton Brown is a renowned American television personality and celebrity chef who has become synonymous with creative and innovative recipes that appeal to food lovers all around the world. One of his most popular recipes is his yogurt pumpkin pie, which combines the goodness of pumpkin with the creaminess of yogurt to create a delicious dessert that is perfect for any special occasion.
The recipe has gained widespread popularity due to its unique twist on the classic pumpkin pie recipe, which typically calls for dairy products such as cream or condensed milk. In contrast, Alton Brown’s recipe replaces these ingredients with yogurt, which not only adds a tangy flavor to the dessert but also makes it much healthier and more nutritious.
To begin with, Alton Brown’s yogurt pumpkin pie recipe starts with a homemade crust made from a combination of flour, sugar, butter, and salt. The crust is prepared by first mixing the dry ingredients together in a bowl, then adding the cold butter and cutting it into the mixture until it resembles coarse crumbs. Finally, cold water is added to the mixture and kneaded until a soft dough forms.
Once the dough is ready, it is rolled out and placed into a pie dish. The dish is then filled with a mixture of canned pumpkin puree, spices such as cinnamon, nutmeg, and cloves, as well as Greek yogurt, eggs, and brown sugar. The filling is then poured into the pie crust and baked for around 50 minutes, until the edges are golden brown and the filling is set.
One of the unique features of Alton Brown’s yogurt pumpkin pie recipe is the use of Greek yogurt as a substitute for cream or condensed milk. This not only gives the pie a tangy flavor but also makes it much healthier and lower in fat content. Additionally, the yogurt also adds a smooth and creamy texture to the filling, making it even more delicious and enjoyable.
Another interesting aspect of this recipe is the choice of spices used to flavor the pie. While traditional pumpkin pie recipes use cinnamon as the primary spice, Alton Brown’s recipe involves a combination of cinnamon, nutmeg, and cloves, which creates a more complex and rich flavor profile. The addition of these spices also helps to balance out the tanginess of the yogurt and adds depth to the filling.
Overall, Alton Brown’s yogurt pumpkin pie recipe is a great example of how creativity and innovation can lead to new and exciting food experiences. By replacing traditional ingredients with healthier and more flavorful options, he has created a dessert that is both delicious and nutritious, and that is sure to be a crowd-pleaser at any gathering.
In conclusion, Alton Brown’s yogurt pumpkin pie recipe is a unique and flavorful take on the classic dessert that is sure to impress. With its use of Greek yogurt and a variety of spices, it offers a delicious and healthier alternative that is perfect for any occasion. Whether you are a fan of pumpkin pie or are simply looking for a new recipe to try, this dessert is definitely worth a try.
When autumn rolls in, pumpkin pie is a dessert that is ubiquitous on kitchen tables across America. However, if you are looking for a twist on the traditional recipe, then Alton Brown's yogurt pumpkin pie recipe is worth considering. While many pumpkin pie recipes are high in calories and fat, this recipe incorporates yogurt, which adds a tangy flavor and reduces the fat content. Here are some valuable tips to keep in mind when attempting Alton Brown's yogurt pumpkin pie recipe.