Healthy Yummy Single Serve Pumpkin Pie Yogurt Recipes

HEALTHY & YUMMY SINGLE-SERVE PUMPKIN PIE YOGURT

Healthy & Yummy Single-Serve Pumpkin Pie Yogurt image

I loooooove pumpkin pie, almost anything pumpkin flavored actually! But as someone who always keeps a ton of canned pumpkin in the house year-round, I whipped up this breakfast treat (that's also great to have as a healthy dessert at other points of the day.)

Provided by the80srule

Categories Breakfast

Time 5m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 5

Ingredients

1 cup plain low-fat yogurt
3 tablespoons pumpkin puree
1/8 teaspoon vanilla extract
1/2 tablespoon honey
1/4 teaspoon pumpkin pie spice

Steps:

Mix all the ingredients together well in a bowl, then serve and enjoy.

Nutrition Facts : Calories 194.8, Fat 3.9, SaturatedFat 2.5, Cholesterol 14.7, Sodium 172.4, Carbohydrate 27.6, Fiber 0.2, Sugar 26.3, Protein 13.1

BEST EVER HEALTHY PUMPKIN PIE

Best Ever Healthy Pumpkin Pie image

Creamy, healthy pumpkin pie from scratch that naturally sweetened with pure maple syrup. This easy-to-make pumpkin pie recipe will knock your socks off! Serve with dairy free or regular ice cream, or a little whipped cream for a treat.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Dairy Free Dessert Fall Pie Thanksgiving

Time 1h30m

Number Of Ingredients 13

Ingredients

1 pie crust
For the pumpkin filling:
1 (15 ounce) can pumpkin puree
3 eggs
¼ cup pure maple syrup
¼ cup coconut sugar (or organic cane sugar)
¼ cup unsweetened almond milk (any milk will work)
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon salt

Steps:

Make pie crust as directed.
Preheat oven to 350 degrees F.
Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge. Serves 9.

Nutrition Facts : ServingSize 1 slice, Calories 229 kcal, Carbohydrate 28 g, Protein 4.6 g, Fat 11.9 g, SaturatedFat 6.7 g, Fiber 2.8 g, Sugar 13.3 g

FROZEN YOGURT PUMPKIN PIE

Frozen Yogurt Pumpkin Pie image

Make and share this Frozen Yogurt Pumpkin Pie recipe from Food.com.

Provided by Crabbycakes

Categories Pie

Time 2h38m

Yield 1 Pie

Number Of Ingredients 10

Ingredients

1 1/3 cups crushed ginger snaps
1/3 cup butter, melted
1 cup cooked pumpkin
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 pints vanilla frozen yogurt
whipped cream
ground nutmeg

Steps:

Heat oven to 375F.
In medium bowl, combine ginger snaps and butter.
Press mixture in bottom and sides of a 9-inch pie pan.
Bake for 8 minutes.
Allow to cool completely.
In a large bowl, combine pumpkin,sugar and spices.
Stir in frozen yogurt.
Spoon mixture into prepared crust.
Freeze at least 2 hours before serving.
Top with whipped cream or Cool Whip and ground nutmeg.

Nutrition Facts : Calories 3052.5, Fat 123.6, SaturatedFat 66.2, Cholesterol 174, Sodium 2944, Carbohydrate 452.3, Fiber 8, Sugar 270.8, Protein 41.9

ALTON BROWN'S YOGURT PUMPKIN PIE

Alton Brown's Yogurt Pumpkin Pie image

Make and share this Alton Brown's Yogurt Pumpkin Pie recipe from Food.com.

Provided by Steve_G

Categories Pie

Time 1h

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups plain yogurt
1 (15 ounce) can pumpkin puree
3/4 cup dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
5 egg yolks
1/8 teaspoon salt
1 9 inch frozen pie shell

Steps:

PreHeat oven to 350ºF.
In a large mixing bowl combine all ingredients and whisk until smooth.
Pour this batter into the pie shell and place on a sheet pan.
Bake for 50 to 55 minutes.
Remove and cool for one hour.
Cover and refrigerate 2 hours before cutting.

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