A delicious pumpkin pie, made healthier with Voskos Greek Yogurt.
Makes 8 servings
1 cup cooked and pureed pumpkin
¾ cup plain non-fat Voskos Greek Yogurt
1/3 cup brown sugar, firmly packed
¼ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground ginger
Pinch ground cloves
2 large eggs
1 tsp. vanilla extract
1 (10-inch) prebaked graham cracker crust
1. Preheat oven to 300. In a large mixing bowl, combine the pureed pumpkin, non-fat plain Voskos Greek Yogurt, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in eggs and vanilla. Whisk until blended.
2. Mound the pumpkin mixture into the pie shell and jiggle the pan gently to help it find its level. Bake for about 1 hour, until set in the center.
3. Cool completely , serve with cinnamon whipped cream.
1 cup heavy cream
1 tbs. sugar
1 tsp. cinnamon
Using an electric mixer, mix until heavy cream creates stiff peaks. Add a dollop of whipped cream to a slice of pie or spread over entire pie and serve.
Nutrition per slice
Total Fat: 6.9g
Dietary Fiber: 1.0g