YOGURT PUMPKIN PIE

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1

FAN

Prep:

Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).

Servings:

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Submitted by:

Ashley

Ingredients

beaten eggs

cups of cooked pumpkin

1-1/2

cups of plain kefir or yogurt

3/4

cup of maple syrup

tbsp. of Myer's dark rum

tsp. of pumpkin pie spice

1/2

tsp. of vanilla

pinch of salt

pie crust (bottom)

Directions

If using fresh pumpkin, drain in cheesecloth to remove excess liquid.

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In the bowl of an electric mixer, combine ingredients (other than pie crust).

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Pour filling into an 8-inch pie crust.

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Bake at 425Â°F for 15 minutes. Reduce heat to 350Â°F and allow to bake until custard sets (about 1 hour more).

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YOGURT PUMPKIN PIE

1

Prep:

Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).

Servings:

Ingredients

Directions

Add a Review

Comments

Related Recipes

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YOGURT PUMPKIN PIE

1

Prep: Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).

Servings:

Ingredients

Directions

Add a Review

Comments

Related Recipes

Tags

Fans

Prep:

Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).