Mr. Food’S Yogurt Pumpkin Pie

This Mr. Food's Yogurt Pumpkin Pie is a delightful twist on the classic autumn favorite. By incorporating plain yogurt, the filling achieves a uniquely light and tangy texture that balances the richness of the pumpkin and evaporated milk. Warm spices like cinnamon, nutmeg, ginger, and cloves infuse every bite with cozy, aromatic flavor. The buttery graham cracker crust provides the perfect crunchy contrast to the smooth, set custard. It&# 226;ÂÂs an elegant yet approachable dessert that shines on holiday tables or as a comforting treat on crisp fall evenings. Simple to assemble with pantry staples, this pie offers a sophisticated depth of flavor that keeps you coming back for seconds.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 72.5

Dietary: Gluten-free

Description

This Mr. Food's Yogurt Pumpkin Pie is a delightful twist on the classic autumn favorite. By incorporating plain yogurt, the filling achieves a uniquely light and tangy texture that balances the richness of the pumpkin and evaporated milk. Warm spices like cinnamon, nutmeg, ginger, and cloves infuse every bite with cozy, aromatic flavor. The buttery graham cracker crust provides the perfect crunchy contrast to the smooth, set custard. It&# 226;ÂÂs an elegant yet approachable dessert that shines on holiday tables or as a comforting treat on crisp fall evenings. Simple to assemble with pantry staples, this pie offers a sophisticated depth of flavor that keeps you coming back for seconds.

Ingredients

2 Prepared Inch graham

Directions

1
Preheat the oven to 375ÃÂ°F (190ÃÂ°C).
2
Place the prepared graham cracker pie crusts on baking sheets.
3
In a small bowl, whisk together 1 teaspoon of water and 1 egg white.
4
Brush the egg white mixture over the graham cracker crusts.
5
Bake the crusts for 5 minutes until they are light golden brown.
6
Remove from oven and allow the crusts to cool completely.
7
Reduce oven temperature to 350ÃÂ°F (175ÃÂ°C).
8
In a large mixing bowl, whisk together 2 lightly beaten eggs, 8 oz plain yogurt, 1 cup evaporated milk, 3/4 cup sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
9
Stir in 16 oz solid-pack pumpkin puree until the mixture is smooth and well combined.
10
Pour the pumpkin filling into the cooled graham cracker crusts.
11
Bake for 30-35 minutes, or until the center is just set and a knife inserted near the center comes out clean.
12
Cool on a wire rack for at least 1 hour before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 72.5kcal

% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.6g3%
Cholesterol 24.0mg8%
Sodium 653.0mg28%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.0g0%
Sugars 0.6g
Protein 12.5g25%

* 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

Use solid-pack pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels.

For a vegan version, use a vegan graham cracker crust and substitute the eggs with a flax egg or commercial egg replacer, and use plant-based yogurt and evaporated milk.

The pie will continue to set as it cools. Do not overbake, or the filling may crack.

Store leftovers covered in the refrigerator for up to 3 days.

Keywords: pumpkin pie, yogurt pie, graham cracker crust, fall dessert, thanksgiving dessert, spiced pumpkin, custard pie, baking, easy pie, holiday recipe, pumpkin dessert, creamy pie

Read it online: https://www.chefs-mate.com/recipe/mr-foods-yogurt-pumpkin-pie/