Pumpkin Pie Yogurt Cup Recipes

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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.

HEALTHY & YUMMY SINGLE-SERVE PUMPKIN PIE YOGURT



Healthy & Yummy Single-Serve Pumpkin Pie Yogurt image

I loooooove pumpkin pie, almost anything pumpkin flavored actually! But as someone who always keeps a ton of canned pumpkin in the house year-round, I whipped up this breakfast treat (that's also great to have as a healthy dessert at other points of the day.)

Provided by the80srule

Categories     Breakfast

Time 5m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 5

1 cup plain low-fat yogurt
3 tablespoons pumpkin puree
1/8 teaspoon vanilla extract
1/2 tablespoon honey
1/4 teaspoon pumpkin pie spice

Steps:

  • Mix all the ingredients together well in a bowl, then serve and enjoy.

Nutrition Facts : Calories 194.8, Fat 3.9, SaturatedFat 2.5, Cholesterol 14.7, Sodium 172.4, Carbohydrate 27.6, Fiber 0.2, Sugar 26.3, Protein 13.1

PUMPKIN YOGURT PIE



Pumpkin Yogurt Pie image

This recipe was inspired by Mirj's Recipe #13561. The crust is more of a "healthy" crust, so if you dont care for that too much, just go ahead and use your fav crust. The filling is delicate and smooth with great holiday flavours. I loved it and I hope you do, too.

Provided by Lalaloula

Categories     Pie

Time 1h10m

Yield 1 9 inch pie

Number Of Ingredients 19

1 cup whole wheat flour
1/2 cup ground walnuts
1/2 cup walnuts, chopped
1/4 cup applesauce, unsweetened (might need 2 tbs more)
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 cups pumpkin puree (I used a home-made one)
1 1/2 cups vanilla yogurt (can use low-fat)
1/2 cup applesauce, unsweetened
1/8 cup light brown sugar, packed
1/8 cup dark brown sugar, packed
2 eggs, beaten
1 pinch salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground vanilla bean
1/16 teaspoon clove

Steps:

  • For the crust combine flour, ground walnuts, chopped walnuts, applesauce, cinnamon and pumpkin pie spice in a bowl. If mixture does not come together, add a tbs or so more applesauce.
  • Press mixture into a greased pie plate of 24 cm/9 inch in diameter.
  • For the filling combine pumpkin puree, applesauce, yogurt, sugar, eggs, salt and all of the spices in a big bowl. Mix well.
  • Pour this mixture into your prepared pie crust and bake in the pre-heated oven at 220°C/425°F for 15 minutes, then lower the temperature to 175°C/350°F and bake for another 45 minutes or until filling is set.
  • Let cool in the pan. Enjoy!

PUMPKIN PIE YOGURT CUP



Pumpkin Pie Yogurt Cup image

Vanilla yogurt and pumpkin make a great 2-ingredient alternative to pumpkin pie! Serve with a spoon or gingersnaps for dipping.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 5m

Yield 1

Number Of Ingredients 3

1 container (6 oz) Yoplait® Original yogurt French vanilla
2 tablespoons canned pumpkin pie mix (not plain pumpkin)
Gingersnap cookies or graham crackers, for dipping if desired

Steps:

  • Eat a tablespoon or two of yogurt out of the yogurt cup. Stir pumpkin pie mix into yogurt with a fork until smooth. Serve it with a spoon for a quick snack or with cookies for a seasonal dip.

Nutrition Facts : Cholesterol 10 mg, ServingSize 1 Serving, TransFat 0 g

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