As the leaves turn vibrant shades of red and gold and the crisp autumn air sets in, my thoughts turn to warm, comforting treats that celebrate the flavors of the season.
One such delightful indulgence that never fails to bring joy to my taste buds is a classic pumpkin pie. But today, I want to share with you a unique and healthier twist on this beloved fall dessert – pumpkin pie with Greek yogurt.
What is Pumpkin Pie with Greek Yogurt?
Pumpkin pie with Greek yogurt is a delightful variation of the traditional pumpkin pie recipe, where rich and creamy Greek yogurt is used to add a tangy flavor and a light, airy texture to the filling. This innovative twist not only enhances the taste of the pie but also boosts its nutritional profile.
Why This Recipe Works?
1. Creamy Texture: The addition of Greek yogurt lends a velvety smoothness to the filling, making each bite of the pumpkin pie a luscious delight.
2. Healthier Option: Greek yogurt is a protein-packed, probiotic-rich ingredient that adds nutritional value to the dessert, making it a guilt-free treat.
3. Balanced Flavor: The tangy notes of Greek yogurt complement the earthy sweetness of pumpkin perfectly, creating a harmonious balance of flavors.
4. Enhanced Moisture: Greek yogurt helps retain moisture in the pie filling, ensuring a moist and tender consistency.
Ingredients You’ll Need To Make This Pumpkin Pie with Greek Yogurt:
For the Filling:
- Ground ginger: I use ground ginger to add warmth and a spicy kick to the pumpkin pie filling, enhancing its flavor with its distinctively aromatic and pungent taste.
- Milk: Milk adds creaminess to the filling, making it rich and smooth while also providing a subtle dairy flavor that complements the pumpkin and spices.
- Plain Greek yogurt: Plain Greek yogurt adds tanginess and richness to the filling, creating a creamy texture and adding depth of flavor to the pie while also boosting its protein content.
- Nutmeg: Nutmeg adds a warm and earthy flavor to the filling, complementing the pumpkin and other spices with its distinctively sweet and slightly nutty taste.
- Salt: Salt enhances the flavors of the other ingredients in the filling, balancing out the sweetness and adding depth and complexity to the overall taste profile.
- Ground allspice: Ground allspice contributes to the warm and spicy flavor profile of the filling, adding hints of cinnamon, nutmeg, and cloves for a complex and aromatic taste.
- Whole eggs: Whole eggs serve as a binding agent for the filling, helping to set it as it bakes and providing structure and richness to the pie.
- Vanilla extract: Vanilla extract adds a sweet and floral aroma to the filling, enhancing its overall flavor profile and complementing the spices and pumpkin with its subtle sweetness.
- Pumpkin puree or canned pumpkin: Pumpkin puree is the star ingredient of the pie filling, providing its distinctive flavor and creamy texture that’s both sweet and earthy.
- Brown sugar: Brown sugar adds sweetness and caramel notes to the filling, enhancing the pumpkin flavor and adding depth and richness to the overall taste profile.
- Cinnamon: Cinnamon adds warmth and sweetness to the filling, enhancing the pumpkin flavor with its spicy and aromatic taste.
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For the Pie Crust:
- Coconut sugar: Coconut sugar adds sweetness to the pie crust, providing a subtle caramel flavor that complements the other ingredients and adds richness to the overall taste profile.
- Sea salt: Sea salt balances the sweetness of the crust, enhancing the flavors of the other ingredients and adding depth and complexity to the overall taste profile.
- Ice water: Ice water is used to bind the ingredients together and create a cohesive dough for the pie crust, ensuring it’s easy to work with and bakes up flaky and tender.
- Whole wheat pastry flour: Whole wheat pastry flour provides a nutty flavor and tender texture to the pie crust, adding richness and depth to the overall taste profile.
- Coconut oil: Coconut oil serves as the fat in the pie crust, adding moisture and richness while also lending a subtle coconut flavor that complements the other ingredients in the pie.
How To Make These Pumpkin Pie with Greek Yogurt?
Step 1: Prepare the Pie Crust
In a large mixing bowl, combine the whole wheat pastry flour, coconut sugar, and sea salt. Mix well. Add the softened coconut oil to the dry ingredients. Using a pastry cutter or fork, cut the coconut oil into the flour mixture until it resembles coarse crumbs.
Step 2: Form the Dough
Gradually add the ice water to the flour mixture, 1 tablespoon at a time, mixing with a fork until the dough starts to come together. If needed, add more ice water, a little at a time, until the dough holds together when pressed between your fingers.
Step 3: Chill the Dough
Once the dough comes together, shape it into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up.
Step 4: Preheat the Oven and Prepare the Pie Shell
Preheat your oven to 400 degrees Fahrenheit. Roll out the chilled dough on a lightly floured surface to fit your deep dish pie plate. Carefully transfer the rolled-out dough to the pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges as desired.
Step 5: Pre-bake the Pie Crust
Prick the bottom and edges of the pie crust with a fork. Line the pie shell with heavy foil, pressing it firmly against the sides of the crust to prevent drooping. Roll excess foil inward so the edge of the crust is exposed. Bake the pie crust on the middle shelf of the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5-6 minutes until the crust starts to set. Remove from the oven and allow to partially cool.
Step 6: Prepare the Pumpkin Pie Filling
In a mixing bowl, combine the pumpkin puree, brown sugar, eggs, Greek yogurt, milk, sea salt, cinnamon, ginger, allspice, nutmeg, and vanilla extract. Mix on medium speed until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.
Step 7: Bake the Pumpkin Pie
Reduce the oven temperature to 350 degrees Fahrenheit and lower the oven rack to the lower shelf. Pour the pumpkin filling into the pre-baked pie shell. Bake the pie on the lower shelf of the oven for 50-55 minutes, or until the edges of the pie are set but the center is still slightly loose when the pan is moved.
Step 8: Cool and Serve
Once baked, remove the pumpkin pie from the oven and allow it to cool to room temperature before serving. Serve slices of the pumpkin pie with sweetened whipped cream if desired. Enjoy your delicious homemade pumpkin pie with Greek yogurt!
Tips:
1. Use Full-Fat Greek Yogurt: Opt for full-fat Greek yogurt to ensure a rich and creamy texture in the pumpkin pie filling.
2. Adjust Sweetness: Feel free to adjust the amount of brown sugar according to your preference for sweetness.
3. Add a Dollop of Yogurt: Serve each slice of pumpkin pie with a dollop of Greek yogurt on top for an extra burst of tangy flavor.
4. Enhance Flavor: Sprinkle a pinch of cinnamon or nutmeg on the whipped Greek yogurt topping for a festive touch.
5. Chill Before Serving: For the best taste and texture, refrigerate the pumpkin pie for a few hours before serving.
Nutrition Information:
Pumpkin Pie with Greek Yogurt Flatbread (per serving):
- Calories: 180 kcal
- Total Fat: 5 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Cholesterol: 10 mg
- Sodium: 200 mg
- Total Carbohydrates: 30 g
- Dietary Fiber: 2 g
- Sugars: 12 g
- Protein: 5 g
How to Store The Leftovers?
To store leftover pumpkin pie with Greek yogurt, cover the pie dish with plastic wrap or aluminum foil and refrigerate. Enjoy within 3-4 days for the best taste and freshness.
What are some Recommended Side Dishes for Pumpkin Pie with Greek Yogurt?
1. Whipped Cream: A dollop of freshly whipped cream on the side complements the creamy tanginess of the Greek yogurt in the pie.
2. Cinnamon Ice Cream: Serve a scoop of cinnamon-flavored ice cream alongside the pumpkin pie for a delightful contrast of temperatures and textures.
3. Toasted Pecans: Sprinkle toasted pecan pieces over the pie slices for a crunchy and nutty element.
4. Warm Spiced Apple Slices: Sautee apple slices with cinnamon and nutmeg until tender and serve as a warm side dish to pair with the pumpkin pie.
If the Items are Not Available in Your Pantry, What are Some Substitute Options for the Ingredients?
1. Pie Crust: If you don’t have whole wheat pastry flour, you can use all-purpose flour or a pre-made pie crust.
2. Coconut Oil: Substitute softened butter or vegetable shortening for coconut oil in the pie crust.
3. Brown Sugar: Replace brown sugar with granulated sugar or maple syrup for a different flavor profile in the filling.
4. Plain Greek Yogurt: If you don’t have plain Greek yogurt, you can use sour cream or whole milk yogurt as a substitute.
5. Spices: Adjust the spice blend according to your taste preferences with substitutes like pumpkin pie spice or cloves.
Pumpkin Pie With Greek Yogurt Recipe
Equipment
- Baking pan
Ingredients
For the Filling:
- 1/2 tsp ginger ground
- 1/2 cup whole milk
- 3/4 cup Greek yogurt plain
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/2 tsp allspice ground
- 3 large whole eggs
- 1/4 tsp vanilla extract
- 1 3/4 cup pumpkin puree
- 2/3 cup brown sugar
- 1 1/2 tsp cinnamon
For the Pie Crust:
- 1/2 tsp coconut sugar
- 1/2 tsp salt
- 7 tbsp ice water plus more if needed
- 1 1/4 cups pastry flour
- 1/2 cup coconut oil softened
Instructions
Step 1: Prepare The Pie Crust
- In a large mixing bowl, combine the whole wheat pastry flour, coconut sugar, and sea salt. Mix well. Add the softened coconut oil to the dry ingredients. Using a pastry cutter or fork, cut the coconut oil into the flour mixture until it resembles coarse crumbs.
Step 2: Form The Dough
- Gradually add the ice water to the flour mixture, 1 tablespoon at a time, mixing with a fork until the dough starts to come together. If needed, add more ice water, a little at a time, until the dough holds together when pressed between your fingers.
Step 3: Chill The Dough
- Once the dough comes together, shape it into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up.
Step 4: Preheat The Oven And Prepare The Pie Shell
- Preheat your oven to 400 degrees Fahrenheit. Roll out the chilled dough on a lightly floured surface to fit your deep dish pie plate. Carefully transfer the rolled-out dough to the pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges as desired.
Step 5: Pre-Bake The Pie Crust
- Prick the bottom and edges of the pie crust with a fork. Line the pie shell with heavy foil, pressing it firmly against the sides of the crust to prevent drooping. Roll excess foil inward so the edge of the crust is exposed. Bake the pie crust on the middle shelf of the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5-6 minutes until the crust starts to set. Remove from the oven and allow to partially cool.
Step 6: Prepare The Pumpkin Pie Filling
- In a mixing bowl, combine the pumpkin puree, brown sugar, eggs, Greek yogurt, milk, sea salt, cinnamon, ginger, allspice, nutmeg, and vanilla extract. Mix on medium speed until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.
Step 7: Bake The Pumpkin Pie
- Reduce the oven temperature to 350 degrees Fahrenheit and lower the oven rack to the lower shelf. Pour the pumpkin filling into the pre-baked pie shell. Bake the pie on the lower shelf of the oven for 50-55 minutes, or until the edges of the pie are set but the center is still slightly loose when the pan is moved.
Step 8: Cool And Serve
- Once baked, remove the pumpkin pie from the oven and allow it to cool to room temperature before serving. Serve slices of the pumpkin pie with sweetened whipped cream if desired. Enjoy your delicious homemade pumpkin pie with Greek yogurt!
Notes
- Use Full-Fat Greek Yogurt: Opt for full-fat Greek yogurt to ensure a rich and creamy texture in the pumpkin pie filling.
- Adjust Sweetness: Feel free to adjust the amount of brown sugar according to your preference for sweetness.
- Add a Dollop of Yogurt: Serve each slice of pumpkin pie with a dollop of Greek yogurt on top for an extra burst of tangy flavor.
- Enhance Flavor: Sprinkle a pinch of cinnamon or nutmeg on the whipped Greek yogurt topping for a festive touch.
- Chill Before Serving: For the best taste and texture, refrigerate the pumpkin pie for a few hours before serving.
Frequently Asked Questions:
1. Can I use store-bought pie crust instead of making it from scratch?
Absolutely! Using a store-bought pie crust can save time and effort while still yielding delicious results.
2. Can I make this pumpkin pie with Greek yogurt ahead of time?
Yes, you can prepare the pumpkin pie in advance and refrigerate it overnight. Just remember to let it come to room temperature before serving.
3. Is it necessary to use whole wheat pastry flour for the crust?
While whole wheat pastry flour adds a nutty flavor and wholesome texture, you can use all-purpose flour for a lighter crust if desired.
4. Can I freeze leftover pumpkin pie with Greek yogurt?
Yes, you can freeze individual slices of the pie in an airtight container for up to 2-3 months. Thaw in the refrigerator before serving.
5. Can I make a dairy-free version of this pumpkin pie?
Yes, you can substitute dairy-free alternatives like coconut milk yogurt or almond milk for a dairy-free version of this pumpkin pie.
Conclusion:
In conclusion, pumpkin pie with Greek yogurt is a delightful and wholesome twist on the classic fall dessert. With its creamy texture, balanced flavors, and added nutritional benefits, this recipe is sure to become a new family favorite.
Whether enjoyed as a sweet treat after a hearty meal or as a festive addition to holiday gatherings, this pumpkin pie is a must-try for anyone looking to savor the flavors of autumn in a healthier way.
So, gather your ingredients, follow the simple steps, and indulge in a slice of this delicious pumpkin pie with Greek yogurt today!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.