Pumpkin Yogurt Food

PUMPKIN-YOGURT CHEESECAKE

Steps:

• Position the oven racks in the center and lower third of the oven. Fill a baking dish or roasting pan about half full with water and place on the lower rack. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside.
• Grind the graham crackers and 1 tablespoon of the granulated sugar in a food processor until fine crumbs. Add the butter and 1 tablespoon water and pulse until moistened. Press into the bottom of the prepared pan. Bake on the center rack until firm and browned, 10 to 12 minutes. Let cool completely.
• Beat the cream cheese, brown sugar, salt and remaining 1/3 cup granulated sugar with an electric mixer on medium speed in a large bowl until smooth and fluffy. Reduce the mixer speed to low and beat in the yogurt and eggs until blended. Then beat in the pumpkin puree, flour, pie spice and vanilla until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated from the bottom of the bowl.
• Pour the batter over the crust and rap the pan against the countertop to release air bubbles. Bake the cheesecake on the center rack until the center is only slightly jiggly, 50 to 60 minutes. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 15 minutes, then transfer it to a wire rack. Run a thin sharp knife between the cheesecake and the pan to release the sides. Let cool completely, then refrigerate until cold, at least 4 hours and up to overnight. Release the sides of the pan and dust the top with the confectioners' sugar before serving.
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PUMPKIN YOGURT FLUFF

Steps:

• Stir together pumpkin puree, yogurt, pudding mix, and pumpkin pie spice in a bowl until mixture starts to thicken. Gently fold in whipped topping.
• Cover and refrigerate until ready to serve.

PUMPKIN YOGURT

Steps:

• Just mix it all up!

PUMPKIN & YOGURT SOUP

Steps:

• 1. Clean, peel and deseed the pumpkin.
• 2. Cut the pumpkin into small pieces.
• 3. Put into a heavy pan the pumpkin chunks, onions and cubed carrots.
• 4. Pour in the stock and olive oil and bring to a boil.
• 5. Reduce the heat, cover the pan and simmer for 30 minutes, until the vegetables are tender.
• 6. Pour the vegetables into a blender and puree, then return to pan.
• 7. With the heat on low, season the soup with salt, pepper, cumin and red pepper flakes, combine well and remove from heat.
• 8. Pour the soup into your serving bowls and then swirl the yogurt into the soup and garnish with sunflower or roasted pumpkin seeds, and a little more red pepper flakes and ground cumin.
• 9. If necessary you may also add a little more salt and pepper, then finish it off with a drizzle or two of extra virgin olive oil.
• 10. Serve with crisp bread and enjoy.

PUMPKIN YOGURT PIE

Steps:

• For the crust combine flour, ground walnuts, chopped walnuts, applesauce, cinnamon and pumpkin pie spice in a bowl. If mixture does not come together, add a tbs or so more applesauce.
• Press mixture into a greased pie plate of 24 cm/9 inch in diameter.
• For the filling combine pumpkin puree, applesauce, yogurt, sugar, eggs, salt and all of the spices in a big bowl. Mix well.
• Pour this mixture into your prepared pie crust and bake in the pre-heated oven at 220°C/425°F for 15 minutes, then lower the temperature to 175°C/350°F and bake for another 45 minutes or until filling is set.
• Let cool in the pan. Enjoy!

PUMPKIN YOGURT PUDDING

Steps:

• Combine all ingredients in a bowl; stir until smooth. Refrigerate until serving.