Count down to fall has began. Only 2 days of summer left and almost 2 months till one of my favorite days of the year. Yep, you got it I love a big old chunk of turkey and pies galore! To celebrate I skinned up my pumpkin pie! When your eating pumpkin a couple times a month for the next 2 months it never hurts to skinny it up. The Hubby and kids couldn't even tell the difference, actually I could barely keep them out of it and since it's made with yogurt and eggs I thought it qualified for breakfast. Yes, 2 days in a row the Hubby and I sat after the kids were off to school and enjoyed a slice of pumpkin pie and coffee. All I can say is I was in heaven! Sadly the pie was gone with in 24 hours of being cut into, this folks is the story of my house! Nothing ever survives.
One of the best parts of this pumpkin pie is the lack of soggy crust since you blind bake the crust before filling.
Now if your really looking to keep it skinny I would totally forgo the whip cream but I figured since I had reduce the sugar and the heavy cream I originally added to the recipe I thought a dollop of whip cream was only fair.
Take an uncooked pie crust and line a 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 8 minutes more or until edges are starting to lightly brown. Remove and allow to partially cool while making filling.
Lower oven temperature to 350 degrees.
In a large mixing bowl add pumpkin, brown sugar, eggs, greek yogurt, milk, sea salt, cinnamon, ginger, allspice and nutmeg. Mix on medium speed until fully combined.
Fill pre baked pie crust with pumpkin filling and bake 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.
Skinny Pumpkin Pie
Prep time: PT15M
Cook time: PT1H23M
Total time: PT1H40M
Yield: 10-12 Servings
- 1 whole Unbaked Pie Crust
- 1 3/4 cup Pureed Pumpkin
- 1/2 cup Brown Sugar
- 2 tablespoons Brown Sugar
- 3 whole Eggs
- 3/4 cup Non Fat Or Low Fat Greek Yogurt
- 1/2 cup Milk
- 1/2 teaspoon Sea Salt
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon All Spice, Ground
- 1/4 teaspoon Nutmeg
- 2 cups Whipped Cream, Optional For Serving
- Preheat oven to 400 degrees.
- 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 350 degrees and lower oven rack to lower shelf of oven.
- 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.
- 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.