Pumpkin Pie with Vanilla Bean Greek Yogurt

A creamy, cozy twist on a Thanksgiving classic. This Pumpkin Pie made with Vanilla Bean Greek Yogurt delivers all the rich, spiced flavor you love — with a lighter, tangier filling that’s perfectly balanced. The Nounós Vanilla Bean Greek Yogurt adds a velvety texture and subtle sweetness that complements the pumpkin beautifully, while the homemade Greek yogurt whipped cream takes each bite over the top.

Pie ingredients

• 1 premade 9 inch piecrust

• 2 eggs

• 2 tbsp cane sugar

• 1 can pumpkin puree

• 1 cup Nounós Creamery Vanilla Bean Greek Yogurt

• ⅓ cup maple syrup

• 2 ½ tsp pumpkin pie spice

• 1 tsp cornstarch

• ¼ tsp salt

Greek Yogurt Whipped Cream Ingredients

• 4 tbsp heavy whipping cream

• 6 tbsp Nounós Creamery Vanilla Bean Greek Yogurt

• ¼ cup powdered sugar

Steps

1. Preheat oven to 350 degrees.

2. In a large bowl, whisk together the eggs and sugar until the sugar is dissolved. Add the remaining ingredients and whisk until smooth. Pour into the premade piecrust and bake for 50-60 minutes, until edges are set but the middle still jiggles just slightly. Cool completely to room temperature, then continue to cool in the fridge.

3. When ready to serve, make the greek yogurt whipped cream. Add all ingredients to an electric mixing bowl and whisk on high speed until stiff peaks form. Add to a piping bag and pipe onto the pie in the design of your choosing. Alternatively, use a spoon to add a dollop to each slice of pie.