Pumpkin Pie With Greek Yogurt Recipe
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.
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Servings: 10
Calories: 180kcal
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.