Frosty Pumpkin Pie
It’s no secret that pumpkin pie is one of the most popular fall desserts. But what if we took it up a notch with a frosty twist
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Servings: 4
Calories: 295kcal
Equipment
- Spatula or Mixing Spoon
- 9-inch pie dish
- Refrigerator
- Whisk or Hand Mixer (Optional)
- Freezer (for frozen yogurt)
- Knife or Pie Server:
Ingredients
- 1/2 teaspoon of aromatic pumpkin pie spice a blend of fall spices
- 1/2 cup of velvety canned pumpkin rich in autumn flavor
- 2 tablespoons of fine granulated sugar enhancing sweetness
- 1 cup of creamy low-fat vanilla frozen yogurt softly thawed
- 1/4 teaspoon of hand-harvested sea salt subtly enhancing flavors
- 1/4 teaspoon of ground ginger adding warmth and depth
- Additional pumpkin pie spice for sprinkling optional for extra aroma and flavor
- 1/2 graham cracker crust 9 inches, hand-pressed and crumbly
- 1/2 carton 4 ounces of thawed frozen reduced-fat whipping topping, fluffy and light
Instructions
Prepare the Ingredients:
- Gather all ingredients: creamy low-fat vanilla frozen yogurt, graham cracker crust, canned pumpkin, fine granulated sugar, pumpkin pie spice, hand-harvested sea salt, ground ginger, and frozen reduced-fat whipping topping.
Soften Frozen Yogurt:
- Take 1 cup of creamy low-fat vanilla frozen yogurt and allow it to softly thaw, ensuring it’s easy to work with.
Prepare the Crust:
- Take a 9-inch graham cracker crust and ensure it’s hand-pressed and crumbly, providing a firm base for the pie. Set it aside.
Create the Filling:
- In a mixing bowl, combine 1/2 cup of velvety canned pumpkin with 2 tablespoons of fine granulated sugar, 1/2 teaspoon of aromatic pumpkin pie spice, 1/4 teaspoon of hand-harvested sea salt, and 1/4 teaspoon of ground ginger. Mix thoroughly to create a flavorful pumpkin filling.
Incorporate Thawed Yogurt:
- Gently fold the softly thawed creamy low-fat vanilla frozen yogurt into the pumpkin mixture. Ensure it’s well combined to create a smooth and creamy filling.
Add Filling to Crust:
- Pour the pumpkin and yogurt mixture into the prepared graham cracker crust. Spread it evenly, filling the crust to the edges.
Chill the Pie:
- Place the pie in the refrigerator for at least a few hours or until it sets and becomes firm.
Garnish with Whipped Topping:
- Once the pie is set, take the frozen reduced-fat whipping topping (thawed) and spread it over the pie as a fluffy and light topping.
Optional Garnish:
- Sprinkle additional pumpkin pie spice over the whipped topping to get an extra aroma and flavor boost (optional).
Notes
- To make the graham cracker crust even more flavorful, try adding a teaspoon of pumpkin pie spice to the mixture.
- For an extra decadent treat, try adding a dollop of whipped cream to the top of the pie before serving.
- To make the pie easier to slice, try freezing it for at least 8 hours before slicing.
- To give the pie a festive touch, try topping it with crushed pecans or candied pumpkin seeds.
- For a different flavor, try adding a teaspoon of vanilla extract to the pumpkin puree mixture.