Easy Pumpkin Pie

Easy Pumpkin Pie recipe made with greek yogurt is a classic for Thanksgiving dessert. Pumpkin Pie is really so easy to make and isn't just reserved for Thanksgiving in our house.

Easy Pumpkin Pie is a fall favorite in our house and not just reserved for Thanksgiving. 

I usually call this Skinny Pumpkin Pie, because I made it healthier by switching out heavy cream for greek yogurt, and decreasing the sugar a little bit. The greek yogurt is still thick and rich enough the creams not missed. 

Colt and the kids couldn't even tell the difference. Actually it was so good I could barely keep them out of it. Colt and I actually enjoyed a slice of Pumpkin Pie 2 days in a row after the kids left for school. 

Since it has greek yogurt and eggs I thought it totally qualifies as breakfast with a cup of coffee. The morning after Thanksgiving I always look forward to a slice of leftover Easy Pumpkin Pie for breakfast.

Here's how to make Pumpkin Pie.

I like to partially blind bake the pie crust before adding the pumpkin pie filling. Yes, it is an extra step, but I find it prevents the bottom of the crust from becoming soggy. 

My 3 favorite Pie Crust recipes to use are Flaky Pie Crust, Flaky Sour Cream Pie Crust, or Gluten Free Pie Crust. 

If making  Homemade Pie Crusts overwhelm you, you can check out this Review done by Elise at Simply Recipes of the 10 Best and Worst Store Bought Pie Crusts. I haven't tried a store bought crust myself but completely understand how overwhelming it can be to learn to make pie crust or the need to save time.

Take your Uncooked Pie Crust and line a deep dish pie plate, crimp edges and poke all over the bottom and sides with a fork. 

Take a large piece of thick foil and place into pie crust making sure foil is pressed against sides and bottom of crust. Be careful not to bump the edges. Roll excess foil in so edge is exposed. 

Tip: If foil isn't pressed firmly against the edges your edges will fall, so make sure foil is all the way to the edge.

Bake crust in a 400 degree oven for 20 minutes on the center rack. 

Remove foil and bake 5 minutes more or until starting to set. 

Remove and allow to partially cool while making filling.

Lower oven temperature to 350 degrees.

In a large mixing bowl add:

• 1 3/4 cup Pumpkin Puree or Canned Pumpkin 
• 2/3 cup Brown Sugar
• 3 whole Eggs
• 3/4 cup Greek Yogurt
• 1/2 cup Milk
• 1/2 teaspoon Salt
• 1 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Ground Allspice
• 1/4 teaspoon Ground Nutmeg

Mix until fully combined.

Fill pre baked pie crust with pumpkin filling and bake on lowest rack in preheated 350 degree oven for 50-55 minutes or until edge is set but the center is still loose when moved. 

Make sure not to over bake.

Allow pie to cool until room temperature. Serve room temperature or refrigerate until cold. Serve with lightly sweetened whipped cream.

If you happen to have leftover pumpkin we also love:

• Moist Pumpkin Bread
• Pumpkin Cheesecake with Butterscotch Swirl
• No Bake Pumpkin Cheesecake

Other favorite Pie Recipes we love are:

• Gluten Free Pumpkin Pie
• Caramel Dutch Apple Pie 
• Lemon Meringue Pie
• Very Berry Pie
• Chocolate Cream Pie
• Banana Pudding Cheesecake 
• Fresh Strawberry Pie 

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American

Yield: 12

Author: Serena Bakes Simply From Scratch

Easy Pumpkin Pie

Easy Pumpkin Pie recipe is a classic Thanksgiving dessert. Pumpkin Pie is is easy to make from Serena Bakes Simply From Scratch.

Prep time: 15 MinCook time: 1 H & 20 MTotal time: 1 H & 35 M

Ingredients

• 1 whole Unbaked Pie Crust
• 1 3/4 cup Pumpkin Puree or Canned Pumpkin
• 2/3 cup Brown Sugar
• 3 whole Eggs
• 3/4 cup Plain Greek Yogurt
• 1/2 cup Milk
• 1/2 teaspoon Salt
• 1 1/2 teaspoons Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon All Spice, Ground
• 1/4 teaspoon Nutmeg

Instructions

Pie Crust

1. Preheat oven to 400 degrees.
2. Place pie shell in a deep dish pie plate and crimp edge as desired. Prick bottom and edges of pie with a fork. Line pie shell with heavy foil and press firmly against sides of crust. If foil is not firmly against sides of crust the edges will droop. Roll excess foil foil in so edge of crust is exposed.
3. Bake for 20 minutes on middle shelf of oven. Remove foil and bake an additional 5-5 minutes or until starting to set.
4. Remove from oven and allow to partially cool while making filling.
5. Reduce oven temperature to 350 degrees and lower oven rack to lower shelf of oven.

Easy Pumpkin Pie Filling

1. Add pumpkin, brown sugar, eggs, greek yogurt, milk, sea salt, cinnamon, ginger, all spice and nutmeg to a mixing bowl. Mix on medium speed scraping the sides of bowl about 3 times until pumpkin is smooth and ingredients are fully combined.
2. Pour pumpkin mixture into pre baked pie shell.
3. Bake on lower shelf of oven for 50- 55 minutes at 350 degrees or until edges of pie are set but center is still loose when pan is moved.
4. Remove from oven and allow to cool to room temperature before serving.
5. Serve with sweetened whipped cream if desired.

Nutrition Facts

Calories

161.82

Fat

6.63

Sat. Fat

2.59

Carbs

21.43

Fiber

0.54

Net carbs

20.89

Sugar

10.62

Protein

4.41

Sodium

198.57

Cholesterol

49.21

Calories are estimated.

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© 2012 Serena Bakes Simply From Scratch

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