Skinny Pumpkin Pie Yogurt Recipes

SKINNY PUMPKIN PIE YOGURT RECIPE

Steps:

• In a bowl stir together the non-fat plain Greek yogurt, pumpkin puree, pumpkin pie spice and maple syrup.)
• Sprinkle with low-fat pumpkin spice granola (or your favorite granola)

SKINNY PUMPKIN PIE

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
• In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
• Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

PUMPKIN YOGURT PIE

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!

ALTON BROWN'S YOGURT PUMPKIN PIE

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.