Pumpkin Pie

Pumpkin Pie

A lighter version of this favorite autumn treat!

5
Your rating: None Average: 5 (1 vote)
Read (1) reviews
Yields: 8 Servings

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Ingredients

3⁄4cgranulated sugar
1⁄2tspsalt
1tspground cinnamon
1⁄2tspground ginger
1⁄4tspground cloves
2 large eggs
15ozpumpkin purée
1cStonyfield Organic Low Fat Vanilla Yogurt
1 unbaked 9-inch deep-dish pie shell

Directions

  1. Preheat oven to 425°.

  2. Combine sugar, cinnamon, salt, ginger and cloves in small bowl.

  3. Beat eggs lightly in large bowl.

  4. Stir in pumpkin and sugar-spice mixture.

  5. Gradually stir in yogurt.

  6. Pour into pie shell.

  7. Bake for 15 minutes.

  8. Reduce temperature to 350°and bake for 40-50 minutes or until knife inserted near center comes out clean.

  9. Cool on wire rack for 2 hours.

Nutrition Information

210
CALORIES
7g
TOTAL FAT
4g
PROTEIN
View Complete Nutrition Information
Nutrition Facts
Amount Per Serving
210
60
% Daily Value*
Total Fat 7g
Cholesterol 55mg
Total Carbohydrate 35g
Dietary Fiber 2g
Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Reviews

Delicious pie

Submitted by Sarah on November 6, 2012 - 1:24pm.
5
This is a great recipe! I tweaked it a bit for our taste preferences: using honey in lieu of sugar, 2 full cups of pumpkin puree from a baked pumpkin, and a dash of nutmeg. Then, I scooped 1/4 cup of the filling into a small saucepan with 1/2 a small bag of semisweet chocolate morsels - melting them together over low heat. Once the pie crust was mostly baked, I spread the chocolatey concoction across the bottom of the pie and carefully poured the remaining pumpkin filling on top that. Served warm or cold - it's delicious!
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