Pumpkin Pie with Greek Yogurt recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup plain Greek yogurt 2 cups pumpkin puree ¾ cup cane sugar 2 eggs 2 tablespoons molasses 1 teaspoon cinnamon ½ teaspoon salt ½ teaspoon grated fresh ginger ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves 1 (9 inch) prepared chocolate cookie crumb crust
Nutrition Info
- 251.4 caloriescarbohydrate: 31.5 gcholesterol: 46.8 mgfat: 12.5 gfiber: 2.4 gprotein: 5 gsaturatedFat: 3.6 gservingSize: -sodium: 514 mgsugar: 18.4 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pie with Greek Yogurt
Directions
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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.