Pumpkin Pie

Rating: 
5
Average: 5 (2 votes)
Like it:

A lighter version of this favorite autumn treat!

210
Calories
7g
Fat
4g
Protein
8
Servings

Ingredients

3/4 c granulated sugar
1/2 t salt
1 t ground cinnamon
1/2 t ground ginger
1/4 t 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
Nutrition Information: 
Calories: 
210
Calories from Fat: 
60
Total Fat: 
7g
Cholesterol: 
55mg
Total Carbohydrate: 
35g
Dietary Fiber: 
2g
Protein: 
4g

Preparation:

Step 1

Preheat oven to 425°.

Step 2

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

Step 3

Beat eggs lightly in large bowl.

Step 4

Stir in pumpkin and sugar-spice mixture.

Step 5

Gradually stir in yogurt.

Step 6

Pour into pie shell.

Step 7

Bake for 15 minutes.

Step 8

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

Step 9

Cool on wire rack for 2 hours.

Ingredients

3/4 c granulated sugar
1/2 t salt
1 t ground cinnamon
1/2 t ground ginger
1/4 t 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
Nutrition Information: 
Calories: 
210
Calories from Fat: 
60
Total Fat: 
7g
Cholesterol: 
55mg
Total Carbohydrate: 
35g
Dietary Fiber: 
2g
Protein: 
4g

Comments and Reviews

Comments

Recipe Review Rating: 
5
Average: 5 (1 vote)
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!