Pumpkin Yoghurt Pie
- 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 yoghurt
- 1 pie crust
Directions:
1. In a small bowl, combine sugar, cinnamon, salt, ginger, and cloves. Mix well.
2. 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.
3. 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.
Notes: Made my own pie crust!
Adapted from: Mountain High's Pumpkin Yoghurt Pie
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