Pumpkin Pie With Greek Yogurt Food

PUMPKIN PIE WITH GREEK YOGURT

Steps:

• Place a double layer of cheesecloth in a strainer over a bowl, making sure there is enough space below the strainer to contain any dripping liquid. Pour Greek yogurt into the strainer and allow to drain for 1 hour. Transfer yogurt to a large bowl; discard cheesecloth and dripping liquid.
• Preheat the oven to 425 degrees F (220 degrees C).
• Add pumpkin puree, sugar, eggs, molasses, cinnamon, salt, ginger, nutmeg, and cloves to the yogurt and beat with an electric mixer until blended. Pour pumpkin batter into cookie crust.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until edges are firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Set the pan on a wire rack, and allow to cool.

EASY PUMPKIN PIE CAKE WITH GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees Fahrenheit and lightly grease a 13 x 9 glass baking pan with butter.
• Combine the pumpkin and spices in a saucepan and cook over medium heat, stirring occasionally, until the mixture transforms from a bright orange, canned smelling mixture to a deep orange, savory and aromatic mixture you just can't wait to eat. This takes 5-10 minutes.
• Off the heat, whisk in the Greek yogurt.
• Once the Greek yogurt is fully incorporated, whisk in the sugar.
• Beat the two eggs together and then whisk them into the pumpkin mixture.
• Pour the pumpkin into the baking dish and spread it evenly, if needed.
• Cut the corner of the cake mix pouch and spread it, as evenly as possible, over the pumpkin.
• Pour or spoon the melter butter over the cake mix. It will probably pool up, so use the back of a spoon or a spatula to spread it as evenly as possible.
• Bake on the middle rack in the preheated oven for 40-50 minutes, or until the top is browned.
• Allow the pumpkin pie cake to cool for at least two hours (if you can stand the wait!) before cutting in to ensure it holds together when served.

PUMPKIN PIE GREEK YOGURT PARFAITS

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, combine the pumpkin puree, eggs, lemon juice, milk, maple syrup, pumpkin pie spice, and salt. Stir until thoroughly combined. Pour the mixture into a baking dish. Bake for 30 minutes. When baking is complete, let the mixture cool for at least 10 minutes.
• To assemble the parfaits, layer ¼ cup of the pumpkin mixture into the bottom of a small glass or jar. Then, layer ¼ cup of the yogurt over the pumpkin mixture. Repeat with another layer each of pumpkin mixture and yogurt.
• Top each parfait with pumpkin spice pecan granola, a drizzle of maple syrup, and extra nuts if desired.

ALTON BROWN'S YOGURT PUMPKIN PIE

Steps:

• PreHeat oven to 350ºF.
• In a large mixing bowl combine all ingredients and whisk until smooth.
• Pour this batter into the pie shell and place on a sheet pan.
• Bake for 50 to 55 minutes.
• Remove and cool for one hour.
• Cover and refrigerate 2 hours before cutting.

5-MINUTE PUMPKIN PARFAIT

Steps:

• Place the pumpkin puree, Greek yogurt and the remaining ingredients, except the chocolate chips and nuts, in a large mixing bowl. Using a hand electric mixer or a whisk, mix together until you reach a smooth consistency.
• Give it a taste and adjust flavor to your liking (add a bit of molasses or brown sugar to sweeten some more, for example. Or adjust the spices if you want more cinnamon or nutmeg.) Mix again to combine.
• Transfer the pumpkin-yogurt mixture to small (3-oz) serving goblets or small mason jars. Cover and refrigerate for 30 minutes or overnight.
• When ready to serve, top each with a drizzle of molasses, chocolate chips and chopped hazelnuts or walnuts. Enjoy!

CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA

Steps:

• Preheat oven to 325°F.
• Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
• Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
• Add Greek yogurt and mix to incorporate.
• Add sugar and spice; beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
• Add pumpkin; beat just until incorporated and smooth.
• Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
• Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
• NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.

PUMPKIN PIE GREEK YOGURT PARFAITS

Steps:

• In a small glass or jar, layer about two tablespoons of Greek yogurt, two tablespoons of pumpkin pie filling, a teaspoon of nuts (or other desired topping).
• Repeat layers, then top with one final layer of yogurt and nuts (or other desired topping).
• If desired, drizzle with maple syrup and sprinkle with cinnamon