Pumpkin Pie
White Mountain Foods | December 2nd, 2016
Pumpkin Pie
Ingredients:
1½ cups White Mountain Foods Bulgarian Yogurt
3 eggs, beaten or egg substitute
2 cups cooked pumpkin
¾ cup maple syrup
2 T. Myer’s dark rum
1 tsp. pumpkin pie spice
½ tsp. vanilla
pinch of salt
one 8” pie crust
3 eggs, beaten or egg substitute
2 cups cooked pumpkin
¾ cup maple syrup
2 T. Myer’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 allow to bake until custard sets (about 1
hour more).
of an electric mixer, combine ingredients. Pour filling into pie crust. Bake at 425°F
for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1
hour more).
We have many other recipes available on our recipe page. If you have a created an original recipe using White Mountain Foods products and would like to see it added to our list of recipes, please send it to us via email at customerservice@whitemountainfoods.com or use our contact form.
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