Pumpkin Pie, Why Hello Fall

There's nothing that makes a home feel more cozy and smell delicious than pumpkin pie baking in the oven.

Hi Fall. We can now be friends!

Tonight I made a couple of pies with the kids for the weekend events. The cool weather is just screaming Fall is coming and although I am still rocking my flip flops until there is frost on the car I am super pumped for Apple picking and Halloween and everything that Fall brings. 

So like everything I make there's a twist to this yummy pumpkin pie. I don't like using condensed milk for it. Not sure why but I am now serving 2% milk in my home and well the pie needed something to thicken it up. Can you guess what I used.......plain Greek yogurt. 

So here's my recipe and the kids are going nuts over it. Add some whip cream and vanilla ice cream and fall in love with Fall!

What You Need:

15 oz can of puréed pumpkin 

1 frozen pie deep dish crust crust

1/2 cup of sugar

1/2 tsp of cinnamon

1/2 tsp of ground ginger

1/2 tsp ground nutmeg 

2 eggs

3/4 cup of milk

3/4 cup of plain Greek yogurt

Mix all in a bowl. Literally all together. Spoon into a pie crust. Bake 425 for 10 minutes then 350 for 45-60 mins. Cool and serve.