| 3⁄4 | c | granulated sugar |
| 1⁄2 | tsp | salt |
| 1 | tsp | ground cinnamon |
| 1⁄2 | tsp | ground ginger |
| 1⁄4 | tsp | ground cloves |
| 2 | large eggs | |
| 15 | oz | pumpkin purée |
| 1 | c | Stonyfield Organic Low Fat Vanilla Yogurt |
| 1 | unbaked 9-inch deep-dish pie shell |
A lighter version of this favorite autumn treat!
| 3⁄4 | c | granulated sugar |
| 1⁄2 | tsp | salt |
| 1 | tsp | ground cinnamon |
| 1⁄2 | tsp | ground ginger |
| 1⁄4 | tsp | ground cloves |
| 2 | large eggs | |
| 15 | oz | pumpkin purée |
| 1 | c | Stonyfield Organic Low Fat Vanilla Yogurt |
| 1 | unbaked 9-inch deep-dish pie shell |
Preheat oven to 425°.
Combine sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs lightly in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in yogurt.
Pour into pie shell.
Bake for 15 minutes.
Reduce temperature to 350°and bake for 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.