PUMPKIN PIE WITH GREEK YOGURT
Let me start by saying I have disliked pumpkin pie my entire life, until a dear friend passed this one along to me last year. It originally called for sour cream in place of Greek yogurt, but in my bid to make it healthier, I switched it up and it works beautifully! Enjoy!
Provided by Stephanie Just Steph
Categories Fruits and Vegetables Vegetables Squash
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Place a double layer of cheesecloth in a strainer over a bowl, making sure there is enough space below the strainer to contain any dripping liquid. Pour Greek yogurt into the strainer and allow to drain for 1 hour. Transfer yogurt to a large bowl; discard cheesecloth and dripping liquid.
- Preheat the oven to 425 degrees F (220 degrees C).
- Add pumpkin puree, sugar, eggs, molasses, cinnamon, salt, ginger, nutmeg, and cloves to the yogurt and beat with an electric mixer until blended. Pour pumpkin batter into cookie crust.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until edges are firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Set the pan on a wire rack, and allow to cool.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 31.5 g, Cholesterol 46.8 mg, Fat 12.5 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 514 mg, Sugar 18.4 g
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
