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Frosty Pumpkin Pie

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&# 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 424.4
Dietary: Gluten-free
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
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons Margarine or butter, melted
  • 1 cup Canned pumpkin puree
  • 1/4 cup Firmly packed brown sugar
  • 1 1/2 teaspoons Pumpkin pie spice
  • 4 cups frozen low-fat vanilla yogurt, softened
Directions
  1. 1
    Preheat oven to 375ðF (190ðC).
  2. 2
    In a small saucepan, melt the margarine or butter over low heat.
  3. 3
    Remove from heat and stir in the graham cracker crumbs until evenly coated.
  4. 4
    Press the crumb mixture firmly into the bottom of a 9-inch pie plate.
  5. 5
    Bake the crust for 10 minutes, then remove and allow to cool completely.
  6. 6
    In a large bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice.
  7. 7
    Add the softened vanilla yogurt to the pumpkin mixture and stir until smooth and well combined.
  8. 8
    Pour the filling into the cooled crust.
  9. 9
    Refrigerate for at least 4 hours or until firm.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/frosty-pumpkin-pie/