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Recipe
Microwave Yogurt Pumpkin Pie & Crumb Crust Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 975g | |
| Calories 3092 | |
| Calories from Fat 1758 | 57% |
| Total Fat 199.92g | 250% |
| Saturated Fat 103.96g | 416% |
| Trans Fat 0.0g | |
| Cholesterol 468mg | 156% |
| Sodium 2134mg | 89% |
| Potassium 1276mg | 36% |
| Total Carbs 308.8g | 82% |
| Dietary Fiber 8.0g | 27% |
| Sugars 84.74g | 56% |
| Protein 27.83g | 45% |
Ingredients Convert Measures
- 5 tbsp. butter
- 1 1/4 c. fine vanilla wafers, crushed
- 1 tbsp. sugar
- 1 c. canned or possibly cooked pumpkin
- 1/4 c. brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon salt
- 8 ounce. carton frzn whipped cream
- 8 ounce. carton vanilla yogurt
Directions
- Gingersnaps, graham crackers or possibly chocolate wafers, crushed
- CRUST: Heat butter on High 1 minute in glass 9"x9" pie plate. Mix crumbs and sugar and save 2 Tbsp. of mix to sprinkle on top of pie. Add in remaining crumbs to butter and mix. Press on sides and bottom of pie plate. Cook on High for 1 1/2 to 2 min. Cold before filling.
- PIE: In 3 qt microwave dish mix pumpkin, sugar, spices and salt. Cook on High 1 1/2 to 2 min or possibly till it begins to boil. Cold 10 min. Remove cover from frzn whipped cream, defrost for 1 minute in microwave. Stir and fold into yogurt. Mix into cooled pumpkin mix. Spoon into pie shell and chill for 4 hrs. Serves 6.
