Pumpkin Pie With Greek Yogurt Recipes

PUMPKIN PIE WITH GREEK YOGURT

Steps:

• Place a double layer of cheesecloth in a strainer over a bowl, making sure there is enough space below the strainer to contain any dripping liquid. Pour Greek yogurt into the strainer and allow to drain for 1 hour. Transfer yogurt to a large bowl; discard cheesecloth and dripping liquid.
• Preheat the oven to 425 degrees F (220 degrees C).
• Add pumpkin puree, sugar, eggs, molasses, cinnamon, salt, ginger, nutmeg, and cloves to the yogurt and beat with an electric mixer until blended. Pour pumpkin batter into cookie crust.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until edges are firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Set the pan on a wire rack, and allow to cool.

PUMPKIN FROZEN YOGURT

Steps:

• In a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. Refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. Pack the frozen yogurt into a sealed container, and freeze until serving time.

PUMPKIN PIE GREEK YOGURT PANCAKES

Steps:

• In a large bowl, mix pumpkin and greek yogurt until just combined.
• Whisk eggs. Add eggs and vanilla to pumpkin mixture. Stir until just combined.
• Add Kodiak Cakes mix, pumpkin pie spice, cinnamon and salt to mixture. Add 1/3 cup milk to batter and mix. Depending on how thick you like your pancakes, add small amounts of additional milk until pancake batter is your preferred thickness. I used 1/2 cup milk for slightly thicker pancakes. Stir until completely mixed.
• Heat a large skillet (or griddle) over medium heat. Coat with non-stick cooking spray and wait 2-3 minutes for the pan to heat up.
• Spoon approximately 1/3 cup of batter on to skillet. I cooked the pancakes two at a time so they would not touch in the pan.
• Let the pancakes cook for approximately 3-4 minutes. Flip pancakes when bubbles form on the surface and do not fill with batter. Cook for another 2-3 minutes, checking the bottom for golden brown color.
• Repeat until your batter is gone, spraying the pan between each set of pancakes.

SKINNY PUMPKIN PIE YOGURT RECIPE

Steps:

• In a bowl stir together the non-fat plain Greek yogurt, pumpkin puree, pumpkin pie spice and maple syrup.)
• Sprinkle with low-fat pumpkin spice granola (or your favorite granola)

CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA

Steps:

• Preheat oven to 325°F.
• Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
• Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
• Add Greek yogurt and mix to incorporate.
• Add sugar and spice; beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
• Add pumpkin; beat just until incorporated and smooth.
• Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
• Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
• NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.

PUMPKIN YOGURT PUDDING

Steps:

• Combine all ingredients in a bowl; stir until smooth. Refrigerate until serving.

PUMPKIN PIE

Steps:

• directionsStep 1Preheat oven to 425°.Step 2Combine sugar, cinnamon, salt, ginger and cloves in small bowl.Step 3Beat eggs lightly in large bowl.Step 4Stir in pumpkin and sugar-spice mixture.Step 5Gradually stir in yogurt.Step 6Pour into pie shell.Step 7Bake for 15 minutes.Step 8Reduce temperature to 350° and bake for 40-50 minutes or until knife inserted near center comes out clean.Step 9Cool on wire rack for 2 hours.