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3 large eggs
1 (15-ounce) can 100% pumpkin puree
2 tablespoons King Arthur Unbleached All-Purpose Flour
1/2 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt
2 small (5-ounce) cans evaporated milk
1 cup firmly packed dark brown sugar
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
Pinch of ground cloves
1/2 teaspoon salt
1 unbaked 9-inch deep-dish pie shell
1. Preheat oven to 425°F.
2. In medium bowl, whisk eggs until frothy. Add pumpkin and flour and whisk together well. (Alternatively, combine all three in blender or processor.)
3. Add yogurt, evaporated milk, sugar, vanilla, spices and salt and whisk again. Pour pumpkin mixture into pie shell. Bake for 15 minutes.
4. Reduce temperature to 350°F and bake pie for 35 to 40 minutes longer or until pie is no longer wobbly in center. Let cool to room temperature. Refrigerate if not serving immediately.