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Lighter Classic Pumpkin Pie with Maple Whipped Cream

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A lighter version of classic pumpkin pie made with Greek yogurt and reduced sugar, topped with maple whipped cream. This recipe started as a kitchen accident and became a holiday favorite.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 cup heavy whipping cream
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the lower third of the oven.
  2. Blind bake your pie crust: Roll out crust and press into pie dish, crimping edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5-7 minutes until bottom looks dry and lightly golden. Set aside to cool slightly.
  3. Make the filling: In a large mixing bowl, whisk together pumpkin puree and sugar until smooth. Add eggs one at a time, whisking well after each addition.
  4. Whisk in Greek yogurt until completely smooth. Add evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until well combined. The filling should be smooth and pourable.
  5. Pour the filling into the crust: Place blind-baked crust on oven rack, then carefully pour filling in, filling to about 1/4 inch below the rim.
  6. Bake at 375°F for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 35-40 minutes. Pie is done when edges are set and slightly puffed, but center still jiggles slightly when gently shaken.
  7. Cool completely on a cooling rack to room temperature, about 2 hours. Then refrigerate for at least 4 hours, preferably overnight.
  8. Make the maple whipped cream: Just before serving, pour heavy cream into a chilled medium bowl. Add maple syrup and vanilla. Using an electric hand mixer, beat on medium-high speed until soft peaks form, about 2-3 minutes.
  9. Serve: Slice chilled pie, top each slice with a generous dollop of maple whipped cream. Optionally dust with cinnamon.

Notes

Room temperature ingredients blend more smoothly. Blind baking is essential to prevent a soggy bottom. The pie is best served cold; flavors improve after a day or two. For gluten-free, use a gluten-free pie crust. For dairy-free, use coconut yogurt and coconut milk. The maple whipped cream can be made up to 4 hours ahead.

Nutrition

Keywords: pumpkin pie, lighter pumpkin pie, Greek yogurt pumpkin pie, maple whipped cream, Thanksgiving dessert, fall dessert, healthy pumpkin pie

Find it online: https://willarecipes.com/lighter-classic-pumpkin-pie-with-maple-whipped-cream/