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| YOGURT PUMPKIN PIE | |
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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). Submitted by: CM | |
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recipe reviews #8764
Connie Fletcher says:
Dear CM... This is absolutely DELICIOUS!!! and soooo easy. Thank you!! I see you have submitted LOTS of recipes and I hope they are all this good!!
#11017
Caryn Webb says:
This recipe was awesome! I made it without the crust and sprinkled chopped pecans on the top. It was like custard! I only had one cup of yogurt on hand so I used 1/2 cup of Vanilla Soy Milk and it was wonderful! Thanks CM! I am going to search for more of your recipes.
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