The Pioneer Woman Tasty Kitchen
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Skinny Pumpkin Pie

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A skinny version of pumpkin pie reducing the sugar and using nonfat Greek yogurt instead of cream or half-and-half. The Hubby and kids voted it delicious! Step-by-step photos included in the related blog post.

Ingredients

  • 1 whole Unbaked Pie Crust
  • 1-¾ cup Pureed Pumpkin
  • ½ cups Plus 2 Tablespoons Brown Sugar
  • 3 whole Eggs
  • ¾ cups Non Fat Or Low Fat Greek Yogurt
  • ½ cups Milk
  • ½ teaspoons Sea Salt
  • 1-½ teaspoon Cinnamon
  • ½ teaspoons Ground Ginger
  • ½ teaspoons All Spice, Ground
  • ¼ teaspoons Nutmeg
  • 2 cups Whipped Cream, For Serving (optional)

Preparation

Preheat oven to 400ºF.

Place pie shell in 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.

Bake for 20 minutes on middle shelf of oven. Remove foil and bake an additional 5-8 minutes or until edges are lightly brown.

Remove from oven and allow to partially cool while making filling.

Reduce oven temperature to 350ºF and lower oven rack to lower shelf of oven.

Add pumpkin, brown sugar, eggs, Greek yogurt, milk, sea salt, cinnamon, ginger, allspice 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.

Pour pumpkin mixture into pre-baked pie shell. Bake on lower shelf of oven for 50-55 minutes or until edges of pie are set but center is still loose when pan is moved.

Remove from oven and allow to cool to room temperature before serving. Serve with whipped cream if desired.

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3 Reviews

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sifueratica on 12.17.2013

Delicious! I made this recipe with a GF oat-almond crust, and used canned pumpkin. Turned out great :)

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Cayla on 10.30.2012

This pie is amazing! The filling is tangy (in a good way) with plenty of spice. Even the pickiest of my traditional pumpkin-pie loving family gave it two thumbs up. Its even better served with a heap of Cool Whip Free on top :)

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Stephanie Johnson on 10.12.2012

Turned out great! Making my own puree was a lot of work but I really wanted to make a whole foods unprocessed pie and this was tasty! I love it warm with fresh whipped cream.

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