Pumpkin Pie With Greek Yogurt Recipes

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EASY PUMPKIN PIE CAKE WITH GREEK YOGURT



Easy Pumpkin Pie Cake with Greek Yogurt image

Provided by Natashalh

Time 1h

Number Of Ingredients 10

1 16 oz can of pumpkin puree (not pumpkin pie filling!)
2 teaspoons of ground ginger
1 teaspoon of cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
1 cup of plain Greek yogurt
3/4 cup of sugar
2 eggs
1 1/2 sticks of unsalted butter, melted
1 box of yellow cake mix

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.

ALTON BROWN'S YOGURT PUMPKIN PIE



Alton Brown's Yogurt Pumpkin Pie image

Make and share this Alton Brown's Yogurt Pumpkin Pie recipe from Food.com.

Provided by Steve_G

Categories     Pie

Time 1h

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 9

1 1/2 cups plain yogurt
1 (15 ounce) can pumpkin puree
3/4 cup dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
5 egg yolks
1/8 teaspoon salt
1 9 inch frozen pie shell

Steps:

  • PreHeat oven to 350ºF.
  • In a large mixing bowl combine all ingredients and whisk until smooth.
  • Pour this batter into the pie shell and place on a sheet pan.
  • Bake for 50 to 55 minutes.
  • Remove and cool for one hour.
  • Cover and refrigerate 2 hours before cutting.

CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA



Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa image

I had been wanting to make cheesecake with Greek yogurt. I whipped this up tonight, making a composite of a few different recipes, including recipe #466606, which is incredible if you want a full-fat version of pumpkin cheesecake pie (made with cream cheese). I baked this in a metal pie pan; you should reduce the oven temperature by 25 degrees F. if using a glass pie pan.

Provided by coconutty

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

one-half of a 15-ounce can canned pumpkin (7/8 cup)
3 -4 tablespoons almond milk (optional) or 3 -4 tablespoons milk (optional)
4 ounces reduced-fat cream cheese or 4 ounces neufchatel cheese
1 cup lowfat Greek yogurt
2/3 cup sugar
2 teaspoons pumpkin pie spice
2 large eggs
nonstick cooking spray

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.

Nutrition Facts : Calories 112.3, Fat 3.4, SaturatedFat 1.7, Cholesterol 54.2, Sodium 84.8, Carbohydrate 18.2, Fiber 0.1, Sugar 17.6, Protein 2.7

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