Thanksgiving for 6 Under $60 – Perfect Pumpkin Pie – with Chobani

If you are just joining in with Thanksgiving for 6 Under $60 – be sure to check out the menu and the shopping list so you can follow along easily.

We have already prepped our stuffing, pie dough, appetizer and cranberry sauce. Again, the goal is to do as much as possible before Thanksgiving Day so that you aren’t spending the whole time in the kitchen. This is the final prep item and I suggest doing it the night before. Doing it too far ahead will cause the crust to sag a bit. The only things we will have left to do on actual day are the turkey, mashed potatoes, salad and rolls. No sweat!

But now, the pie.

Using one of the Oatmeal Pie Crusts we prepared, let the dough return to room tempurature before rolling out.
Roll out your pie crust, line pie pan and bake for about 10 min before adding your pie filling. This will ensure a nice flakey crust and no soggy bottom :)

This pie is actually fairly healthy – with minimal sugar. There is actually less sugar in one serving of this pie than in one bowl of honey nut cheerios. (That is without whip cream)

Perfect Pumpkin Pie

Prep Time: 15 min Cook Time: 1 hour at 350. Serves: 1 pie

Ingredients:
1 Cup Pumpkin Puree (I used Libby’s Canned Pumpkin)
1 Cup Milk
1 Cup Chai Concentrate (or plain water for less “spice”)
1/3 Cup Chobani Plain Greek Yogurt
2 Eggs
1/4 Cup Brown Sugar
1/4 tsp clove
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp lemon juice

[Feel free to play around with the spices for more savory, more spicey, or even add a touch of brown sugar for some extra sweetness]

Method:
In a mixing bowl, combine the puree’d pumpkin, milk, chai, yogurt, eggs, spices and lemon juice. Blend until fully combined. (The yogurt and chai will look weird together at first, just keep mixing)
I suggest that you bake your pie crust for a couple minutes (less than 10) to get it a little golden before adding in the pie filling.
Once your crust is ready, fill with the pumpkin mixture and bake for about an hour.
Bake until the pumpkin is stiff to the touch and crust is flakey and golden.
Just before pulling your pie from the oven, “paint” the top edge of the crust with an egg white which to add a nice golden glaze – bake an additional 5 min.
**Optional to sprinkle cinnamon on the crust edge after baking.

Paint with an egg white.

**Can you tell Mackenzie took a swipe out of the pie? Little bugger! “Mom this pie is sooo good” – as he holds up his just-licked finger :)

If you are interested in seeing the rest of the dinner you can pop on over to facebook for a few photos. I’ll be posting the rest of the recipes over the next two days and then doing a recap with complete outline start to finish. You can also check out all of the Thanksgiving for 6 Under $60 recipes posted so far.

Comments

  1. This is such a great idea for a healthy pumpkin pie, thanks for sharing and making us a part of your Thanksgiving. Please email me anytime ya need a fresh supply!

  2. Anonymous says:

    1/3 Of a cup of Chobani?

  3. Casey says:

    Thank you so much for sharing this recipe. It was awesome and my family loved it! I hope you don’t mind that I shared it on my own blog and of course gave you credit for it. :) Here’s the link if you want to check it out: http://veggiesandglitter.com/2013/11/11/pumpkin-without-the-pooch-3-lightened-up-chai-pumpkin-pie/ Thanks again!
    Casey recently posted..Pumpkin without the Pooch #3: “Lightened Up” Chai Pumpkin PieMy Profile

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  1. [...] I did change up the recipe slightly, I have to admit I based it on this one from The Family Practice Blog. They have tons of recipes and fun projects that are especially [...]

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