YOGURT HOME MADE PUMPKIN PIE

Описание: YOGURT HOME MADE PUMPKIN PIE
Servings: 8
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: 1 hr 10 min
Difficulty: Easy
This pie replaces heavy evaporated milk with thick yogurt, giving a silky, custard-smooth filling with a subtle tang that brightens the pumpkin and spices.

Ingredients
For the Pie Filling
1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie mix)

1 cup plain Greek yogurt (whole-milk for richest texture)

2 large eggs

½ cup granulated sugar

¼ cup brown sugar (adds depth and caramel notes)

1 tsp vanilla extract

1 ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp allspice (optional but great)

¼ tsp salt

For the Crust
Option 1: Classic Pie Crust

1 unbaked 9-inch pie shell

Option 2: Homemade Graham Cracker Crust

1 ½ cups graham cracker crumbs

6 tbsp melted butter

3 tbsp sugar

Pinch of cinnamon

Instructions
1. Prepare the Crust
If using a homemade graham crust:
Combine crumbs, melted butter, cinnamon, and sugar.

Press firmly into the bottom and sides of a 9-inch pie dish.

Prebake at 350°F (175°C) for 8 minutes.

Cool while preparing the filling.

If using a traditional pie crust:
Freeze for 10 minutes, then pre-bake 10 minutes at 375°F (190°C) with pie weights.

This prevents soggy crust.

2. Make the Yogurt Pumpkin Filling
In a mixing bowl:

Whisk pumpkin purée with the eggs until smooth.

Add Greek yogurt and whisk again until creamy.

Add granulated sugar, brown sugar, and vanilla.

Stir in cinnamon, ginger, cloves, nutmeg, allspice, and salt.

Mix until fully blended, smooth, and silky.

Tip:
For ultra-smooth filling, whisk vigorously for 1 minute or blend with a hand mixer.

3. Fill the Pie Shell
Pour the filling into the cooled or par-baked crust.

Gently tap the pie dish on the counter to release any air bubbles.

4. Bake the Pie
Preheat oven to 350°F (175°C).

Bake for 45–55 minutes, or until:

The edges are set,

The center jiggles slightly like soft custard.

If the crust begins to brown too quickly, tent edges with foil.

Note:
Yogurt-based pumpkin pies tend to set beautifully once fully cooled.

5. Cool Completely
Place on a rack and let cool at least 2 hours.

The filling will firm up as it cools.

Refrigerate for 4 hours or overnight for the cleanest slices.

Serving Suggestions
Toppings
Whipped cream

Vanilla yogurt dollop

Toasted pecans or walnuts

A drizzle of maple syrup

Cinnamon dusting

Perfect Pairings
Hot tea, spiced chai, or black coffee

Vanilla ice cream

Fresh fruit like sliced apples or pears

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