Pumpkin Pie

| October 13th, 2017

Ingredients:
1½ c. White Mountain Foods Bulgarian Yogurt
3 eggs, beaten or egg substitute
2 c. cooked pumpkin
¾ c. maple syrup
2 Tbsp. Myers’s dark rum
1 tsp. pumpkin pie spice
½ tsp. vanilla
pinch of salt
one 8” pie crust

Directions:
If using fresh pumpkin, drain in cheesecloth to remove excess liquid. In the bowl of an electric mixer, combine ingredients. Pour filling into pie crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F and continue to bake until custard sets (about 1 hour more).


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