Pumpkin Pie with Greek Yogurt
Let me start by saying I have disliked pumpkin pie my entire life, until a dear friend passed this one along to me last year. It originally called for sour cream in place of Greek yogurt, but in my bid to make it healthier, I switched it up and it works beautifully! Enjoy!
Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
Roasted pumpkin may be substituted for pumpkin puree, and sour cream can be used in place of Greek yogurt, if desired.
You can use brown sugar in place of cane sugar, if preferred. Powdered ginger can be used in place of fresh ginger, and allspice can be substituted for nutmeg.
Nutrition Facts
Per Serving:
251 calories; protein 5g; carbohydrates 31.5g; fat 12.5g; cholesterol 46.8mg; sodium 514mg. Full Nutrition