HOME MADE PUMPKIN: YOGURT HOME MADE PUMPKIN PIE

Servings: 8

Prep Time: 15 minutes

Cook Time: 45–55 minutes

Total Time: 1 hr 10 min

Difficulty: Easy

This pie replaces heavy evaporated milk with thick yogurt, giving a silky, custard-smooth filling with a subtle tang that brightens the pumpkin and spices.

Ingredients

For the Pie Filling

1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie mix)
1 cup plain Greek yogurt (whole-milk for richest texture)
2 large eggs
½ cup granulated sugar
¼ cup brown sugar (adds depth and caramel notes)
1 tsp vanilla extract
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp allspice (optional but great)
¼ tsp salt

For the Crust

Option 1: Classic Pie Crust

1 unbaked 9-inch pie shell

Option 2: Homemade Graham Cracker Crust

1 ½ cups graham cracker crumbs
6 tbsp melted butter
3 tbsp sugar
Pinch of cinnamon

Instructions

1. Prepare the Crust

If using a homemade graham crust:

Combine crumbs, melted butter, cinnamon, and sugar.
Press firmly into the bottom and sides of a 9-inch pie dish.
Prebake at 350°F (175°C) for 8 minutes.
Cool while preparing the filling.

If using a traditional pie crust:

Freeze for 10 minutes, then pre-bake 10 minutes at 375°F (190°C) with pie weights.
This prevents soggy crust.

2. Make the Yogurt Pumpkin Filling

In a mixing bowl:

Whisk pumpkin purée with the eggs until smooth.
Add Greek yogurt and whisk again until creamy.
Add granulated sugar, brown sugar, and vanilla.
Stir in cinnamon, ginger, cloves, nutmeg, allspice, and salt.
Mix until fully blended, smooth, and silky.

Tip:
For ultra-smooth filling, whisk vigorously for 1 minute or blend with a hand mixer.

3. Fill the Pie Shell

Pour the filling into the cooled or par-baked crust.
Gently tap the pie dish on the counter to release any air bubbles.

4. Bake the Pie

Preheat oven to 350°F (175°C).
Bake for 45–55 minutes, or until:
- The edges are set,
- The center jiggles slightly like soft custard.
If the crust begins to brown too quickly, tent edges with foil.

Note:
Yogurt-based pumpkin pies tend to set beautifully once fully cooled.

5. Cool Completely

Place on a rack and let cool at least 2 hours.
The filling will firm up as it cools.

Refrigerate for 4 hours or overnight for the cleanest slices.

Serving Suggestions

Toppings

Perfect Pairings

Hot tea, spiced chai, or black coffee
Vanilla ice cream
Fresh fruit like sliced apples or pears

Tips for the Best Yogurt Pumpkin Pie

Use thick Greek yogurt — watery yogurt can make the filling loose.
Do not overbake — the center should wobble slightly.
Brown sugar makes the flavor deeper and richer.
Whole-milk yogurt gives the creamiest texture.
Add 1 tbsp cornstarch if you want a firmer, more cheesecake-like texture.

Optional Variations

1. Maple Yogurt Pumpkin Pie

Replace sugar with ½ cup pure maple syrup and reduce yogurt by 2 tablespoons.

2. Pumpkin Pie with Yogurt Swirl

Reserve ¼ cup yogurt and mix with 1 tbsp sugar; swirl into the top before baking.

3. Crustless Yogurt Pumpkin Pie (Low-Calorie)

Bake filling alone in a pie dish; it becomes a light, custard-like dessert.

4. Spicy Kick Version

Add ⅛ teaspoon cayenne or chopped candied ginger.

OTHER RECIPES

INGREDIENTS

3 beaten eggs
2 cups cooked pumpkin
1-1/2 cups plain kefir or yogurt
3/4 cup maple syrup
2 tablespoons Myer's dark rum
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
pinch of salt
1 pie crust (bottom)

INSTRUCTIONS

If using fresh pumpkin, drain in cheesecloth to remove excess liquid.In the bowl of an electric mixer, combine ingredients (other than pie crust).

Pour filling into an 8-inch pie crust.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).

The home made pumpkin pie is ready to serve....enjoy it !
cinnamon-pumpkin-cheesecake-pie

VIDEO:

HOME MADE PUMPKIN

YOGURT HOME MADE PUMPKIN PIE