Frosty Pumpkin Pie

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Servings: 8 Difficulty: Intermediate
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A creamy, chilled dessert featuring a graham cracker crust and spiced pumpkin yogurt filling.
Frosty Pumpkin Pie recipe image

This Frosty Pumpkin Pie is a refreshing twist on the classic autumn favorite, perfect for warmer evenings when you crave the flavor of pumpkin without the heat of an oven. The base consists of a buttery graham cracker crust that provides a satisfying crunch. The filling is a light, airy blend of pureed pumpkin, tangy vanilla yogurt, and warm spices like cinnamon and nutmeg. It’s a vegetarian-friendly dessert that feels indulgent yet lighter than traditional pie. Ideal for potlucks, holiday gatherings, or a quick sweet treat, this no-bake pie sets in the refrigerator, making it an easy, make-ahead option. The balance of sweet, tart, and spicy notes creates a complex flavor profile that pairs beautifully with a dollop of whipped cream.

Frosty Pumpkin Pie recipe image
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Frosty Pumpkin Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 424.4

Description

This Frosty Pumpkin Pie is a refreshing twist on the classic autumn favorite, perfect for warmer evenings when you crave the flavor of pumpkin without the heat of an oven. The base consists of a buttery graham cracker crust that provides a satisfying crunch. The filling is a light, airy blend of pureed pumpkin, tangy vanilla yogurt, and warm spices like cinnamon and nutmeg. It&# 226;ÂÂs a vegetarian-friendly dessert that feels indulgent yet lighter than traditional pie. Ideal for potlucks, holiday gatherings, or a quick sweet treat, this no-bake pie sets in the refrigerator, making it an easy, make-ahead option. The balance of sweet, tart, and spicy notes creates a complex flavor profile that pairs beautifully with a dollop of whipped cream.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC).
  2. In a small saucepan, melt the margarine or butter over low heat.
  3. Remove from heat and stir in the graham cracker crumbs until evenly coated.
  4. Press the crumb mixture firmly into the bottom of a 9-inch pie plate.
  5. Bake the crust for 10 minutes, then remove and allow to cool completely.
  6. In a large bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice.
  7. Add the softened vanilla yogurt to the pumpkin mixture and stir until smooth and well combined.
  8. Pour the filling into the cooled crust.
  9. Refrigerate for at least 4 hours or until firm.
  10. Slice and serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 424.4kcal
% Daily Value *
Total Fat 34.6g54%
Saturated Fat 11.1g56%
Cholesterol 48.0mg16%
Sodium 1767.2mg74%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.0g0%
Sugars 1.1g
Protein 25.2g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the yogurt is fully softened before mixing to achieve a smooth consistency without lumps.

For a richer crust, you can add 1 tablespoon of sugar to the graham cracker mixture.

This pie is best served cold. It can be stored in the refrigerator for up to 3 days.

Garnish with whipped cream or fresh berries before serving for added visual appeal.

Keywords: no-bake, pumpkin, yogurt, pie, dessert, graham cracker, chilled, vegetarian, spiced, fall, autumn, easy, make-ahead, creamy, tangy, holiday, potluck, refreshing
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