Pumpkin Yogurt Pie

I’m not much of a baker because I have a hard time following direction. Crazy right? I’m always trying to think of how I can improve a recipe or personalize it to fit my taste.  Last weekend I wanted to make a pumpkin pie and when I came across a recipe I substituted heavy cream with yogurt for a (semi) skinny pie.  Here’s what came out: a lighter filling with a slight tang from the yogurt.  It’s definitely a lighter approach to the calorie rich traditional pie, but who’s counting calories around the holidays anyway? If you are interested in this pie, read on!

Ingredients:
1 frozen pie crust (thawed)
nonfat whipped cream or cool whip to top

filling:
1 can 15 oz. of pumpkin puree
2 large eggs
1 cup of nonfat yogurt
1 cup of packed brown sugar
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Preheat to oven to 350 degrees F. 

Roll out the pie crust and line in a pie dish.  Blind bake for 15 minutes to get a nice crust that’s not soggy.

While the crust is baking, mix all the filling ingredients together. When the crust has slightly goldened, take it out of the oven and pour through a strain, the filling into the crust. Bake for 40-50 minutes or until a toothpick comes out clean after being inserted into the middle of the pie.

Cool in the fridge for a few hours. Serve with whipped cream on top (nonfat whipped cream optional 😉

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