Alton Brown's Yogurt Pumpkin Pie Recipe

This creamy, dreamy pumpkin pie recipe, adapted from a Dannon recipe and Alton Brown's genius, uses yogurt for an unbelievably smooth and tangy twist on a classic Thanksgiving dessert. Skip the heavy cream and enjoy a lighter, brighter pumpkin pie that's still intensely flavorful. Perfect for fall gatherings or a cozy night in!

Prep Time 15 mins
Cook Time 60 mins
Calories 265.9 kcal
Protein 10g
Rating 2.5 (4 Reviews)
Alton Brown's Yogurt Pumpkin Pie 25

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Alton Brown's Yogurt Pumpkin Pie

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How to Make Alton Brown's Yogurt Pumpkin Pie

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, yogurt, pumpkin pie spice, and salt until completely smooth and well combined.
  3. Carefully pour the batter into your prepared 9-inch pie crust. Place the pie on a baking sheet to catch any spills.
  4. Bake for 50-55 minutes, or until a knife inserted near the center comes out clean. The center may still jiggle slightly.
  5. Remove the pie from the oven and let it cool completely on a wire rack for at least 1 hour. This prevents cracking.
  6. Once cooled, cover the pie and refrigerate for at least 2 hours before serving to allow the flavors to meld and the filling to set completely.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

92g

Fat

18g

Carbs

12g

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