Easy Pumpkin Pie Cake With Greek Yogurt Recipes

EASY PUMPKIN PIE CAKE WITH GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees Fahrenheit and lightly grease a 13 x 9 glass baking pan with butter.
• Combine the pumpkin and spices in a saucepan and cook over medium heat, stirring occasionally, until the mixture transforms from a bright orange, canned smelling mixture to a deep orange, savory and aromatic mixture you just can't wait to eat. This takes 5-10 minutes.
• Off the heat, whisk in the Greek yogurt.
• Once the Greek yogurt is fully incorporated, whisk in the sugar.
• Beat the two eggs together and then whisk them into the pumpkin mixture.
• Pour the pumpkin into the baking dish and spread it evenly, if needed.
• Cut the corner of the cake mix pouch and spread it, as evenly as possible, over the pumpkin.
• Pour or spoon the melter butter over the cake mix. It will probably pool up, so use the back of a spoon or a spatula to spread it as evenly as possible.
• Bake on the middle rack in the preheated oven for 40-50 minutes, or until the top is browned.
• Allow the pumpkin pie cake to cool for at least two hours (if you can stand the wait!) before cutting in to ensure it holds together when served.

EASY PUMPKIN PIE

Steps:

• In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.

CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA

Steps:

• Preheat oven to 325°F.
• Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
• Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
• Add Greek yogurt and mix to incorporate.
• Add sugar and spice; beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
• Add pumpkin; beat just until incorporated and smooth.
• Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
• Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
• NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.

GREEK YOGURT CAKE

Steps:

• Preheat oven to 350 degrees with rack in middle position. Butter and flour a 9-by-3-inch springform pan.
• In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together yogurt and honey.
• Alternately add flour mixture and yogurt to stand mixer bowl in three additions, beginning and ending with flour mixture.
• Transfer batter to prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes.
• Cool cake in pan for 10 minutes. Transfer cake to wire rack to cool completely. Slice and serve with orange supremes and walnuts.