EASY PUMPKIN PIE CAKE WITH GREEK YOGURT
Provided by Natashalh
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a 13 x 9 glass baking pan with butter.
- Combine the pumpkin and spices in a saucepan and cook over medium heat, stirring occasionally, until the mixture transforms from a bright orange, canned smelling mixture to a deep orange, savory and aromatic mixture you just can't wait to eat. This takes 5-10 minutes.
- Off the heat, whisk in the Greek yogurt.
- Once the Greek yogurt is fully incorporated, whisk in the sugar.
- Beat the two eggs together and then whisk them into the pumpkin mixture.
- Pour the pumpkin into the baking dish and spread it evenly, if needed.
- Cut the corner of the cake mix pouch and spread it, as evenly as possible, over the pumpkin.
- Pour or spoon the melter butter over the cake mix. It will probably pool up, so use the back of a spoon or a spatula to spread it as evenly as possible.
- Bake on the middle rack in the preheated oven for 40-50 minutes, or until the top is browned.
- Allow the pumpkin pie cake to cool for at least two hours (if you can stand the wait!) before cutting in to ensure it holds together when served.
PUMPKIN PIE GREEK YOGURT
No need to wait until Thanksgiving to enjoy pumpkin pie. Here's a healthy version: pumpkin pie greek yogurt, great breakfast or snack!
Provided by by Deanna Segrave-Daly, RD
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together pumpkin, sugar and spices. Add yogurt and fold in.
CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA
I had been wanting to make cheesecake with Greek yogurt. I whipped this up tonight, making a composite of a few different recipes, including recipe #466606, which is incredible if you want a full-fat version of pumpkin cheesecake pie (made with cream cheese). I baked this in a metal pie pan; you should reduce the oven temperature by 25 degrees F. if using a glass pie pan.
Provided by coconutty
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
- Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
- Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
- Add Greek yogurt and mix to incorporate.
- Add sugar and spice; beat until incorporated.
- Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
- Add pumpkin; beat just until incorporated and smooth.
- Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
- Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
- Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
- NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.
Nutrition Facts : Calories 112.3, Fat 3.4, SaturatedFat 1.7, Cholesterol 54.2, Sodium 84.8, Carbohydrate 18.2, Fiber 0.1, Sugar 17.6, Protein 2.7
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!
ALTON BROWN'S YOGURT PUMPKIN PIE
Make and share this Alton Brown's Yogurt Pumpkin Pie recipe from Food.com.
Provided by Steve_G
Categories Pie
Time 1h
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- PreHeat oven to 350ºF.
- In a large mixing bowl combine all ingredients and whisk until smooth.
- Pour this batter into the pie shell and place on a sheet pan.
- Bake for 50 to 55 minutes.
- Remove and cool for one hour.
- Cover and refrigerate 2 hours before cutting.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love