Here’s a Homemade Yogurt Pumpkin Pie recipe — creamy, lightly spiced, and healthier than the traditional version thanks to the yogurt! 🥧✨
🧁 Ingredients
For the Pie Filling:
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1 ½ cups pumpkin purée (canned or homemade)
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¾ cup plain or Greek yogurt (full-fat or low-fat)
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½ cup brown sugar (or honey/maple syrup for a natural sweetener)
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2 large eggs
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1 tsp vanilla extract
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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¼ tsp ground cloves (optional)
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¼ tsp salt
For the Crust:
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1 ½ cups crushed graham crackers (or digestive biscuits)
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¼ cup melted butter
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1 tbsp sugar (optional)
🔥 Instructions
1. Prepare the Crust:
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Preheat your oven to 180°C (350°F).
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In a bowl, combine crushed graham crackers, melted butter, and sugar.
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Press the mixture evenly into the bottom and sides of a 9-inch pie dish.
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Bake for 8 minutes, then remove and let cool slightly.
2. Make the Filling:
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In a large mixing bowl, whisk together pumpkin purée, yogurt, brown sugar, eggs, and vanilla until smooth.
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Add cinnamon, ginger, nutmeg, cloves, and salt. Mix until fully blended and creamy.
3. Assemble and Bake:
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Pour the filling into the cooled crust.
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Smooth the top with a spatula.
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Bake for 40–45 minutes, or until the center is mostly set but still slightly wobbly.
4. Cool and Chill:
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Let the pie cool at room temperature for about 1 hour.
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Refrigerate for at least 2–3 hours (or overnight) to set completely.
🍯 Serving Suggestions
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Serve chilled with a dollop of whipped cream or a drizzle of honey.
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Sprinkle cinnamon or crushed nuts on top for extra flavor.
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For a tangier version, use Greek yogurt; for a lighter one, use regular plain yogurt.
- 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)
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 homemade pumpkin is ready !
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