ALTON BROWN'S YOGURT PUMPKIN PIE
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
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.
PUMPKIN YOGURT PIE
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
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!
DOUBLE DECKER PUMPKIN PIE YOGURT COFFEE CAKE
A delicious way to start off a fall day, our Double Decker Pumpkin Pie Yogurt Coffee Cake uses pumpkin-pie-flavored yogurt.
Provided by Stephanie Wise
Categories Side Dish
Time 2h25m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
- In large bowl, beat 1 1/3 cups sugar and the eggs with electric mixer on medium speed until slightly frothy. Add melted butter, 1 teaspoon vanilla and the yogurt; stir with spoon to combine.
- In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
- In small bowl, stir together Streusel ingredients.
- Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
- Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Place serving plate upside down over pan; invert plate and pan. Remove pan. Cool completely, about 1 hour.
- In another small bowl, stir together powdered sugar and enough milk to form a thick Glaze. Pour glaze over completely cooled cake. Let stand until glaze is set before cutting into slices.
Nutrition Facts : Calories 780, Carbohydrate 125 g, Cholesterol 170 mg, Fat 4 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 95 g, TransFat 0 g
PUMPKIN CRUMBLE YOGURT PARFAIT
This healthier alternative to pumpkin pie makes a delicious autumn breakfast or midday snack. Prepare these ahead of time in small jars and you'll have breakfast ready on those busy mornings! If you prefer more crunch, add the final layer of granola right before serving. Try to find low-sugar yogurt and granola for a healthier parfait.
Provided by France C
Categories Fruits and Vegetables Vegetables Squash
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
- Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 53.9 g, Cholesterol 10 mg, Fat 7.6 g, Fiber 4.6 g, Protein 19.2 g, SaturatedFat 1.4 g, Sodium 237.2 mg, Sugar 37 g
PUMPKIN YOGURT PUDDING
For a light and fluffy dessert with the great fall taste of pumpkin, give this simple recipe a try. - Sally Helfer, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl; stir until smooth. Refrigerate until serving.
Nutrition Facts : Calories 75 calories, Fat 0 fat, Cholesterol 2mg cholesterol, Sodium 38mg sodium, Carbohydrate 15g carbohydrate, Fiber 4g protein.
HOMEMADE PUMPKIN FROZEN YOGURT
My own recipe for delicious pumpkin frozen yogurt using my favorite formula of 2 cups yogurt, 1 cup whipping cream. Just creamy enough to suit our taste, fewer calories than ice cream, and great pumpkin fall-time flavor. I churned it using my KitchenAid® Ice Cream Bowl Attachment. Hope you enjoy it.
Provided by STARFLOWER
Categories Fruits and Vegetables Vegetables Squash
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the yogurt, cream, sugar, pumpkin puree, brandy, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Whisk together until the sugar and salt have completely dissolved. Cover, and refrigerate overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes. Transfer ice cream to a one- or two-quart lidded container. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 15.8 g, Cholesterol 48.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 8.2 g, Sodium 141.1 mg, Sugar 13.4 g
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