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 ½ cup sugar- 1½ teaspoons cinnamon
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 15-oz. can pumpkin puree
- 1½ cups Vanilla Mountain High
Yoghurt
- 1 9” unbaked pie crust
- Additional Vanilla Mountain High
Yoghurt for garnish
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In a small bowl, combine sugar, cinnamon, salt, ginger, and cloves. Mix well.
In a large mixing bowl, beat eggs with an electric mixer for about 3 minutes or until pale.
Add pumpkin puree and spice mixture and mix well. Add yoghurt and mix until well combined.
Pour batter into pie crust. Bake pie at 425° F for 15 minutes, then lower temperature to
350°F and continue baking for 40 to 45 minutes, until pie is set in the center. Transfer to a wire rack and cool completely. To serve, garnish with an additional dollop of yoghurt.
Makes 8 servings.
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| Calories - 180 |
| Total Fat - 6g |
| Cholesterol - 60mg |
| Potassium - 219mg |
| Sodium - 410mg |
| Total Carbohydrates - 33g |
| Protein - 5g |
| Fiber - 2g |
| Calcium - 10% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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