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Lightened-Up Pumpkin Pie with Salted Maple Whipped Cream

lightened-up pumpkin pie - featured image
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A lighter, creamier pumpkin pie made with Greek yogurt instead of heavy cream, topped with salted maple whipped cream. This crowd-pleasing dessert is perfect for fall gatherings and tastes even better the next day.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup plain Greek yogurt (full-fat or 2%)
  • 3/4 cup packed brown sugar (light or dark)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 unbaked 9-inch pie crust
  • 1 cup heavy cream (cold)
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon flaky sea salt
  • 1/2 teaspoon vanilla extract (optional, for whipped cream)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your unbaked pie crust in the pie dish and crimp the edges. Put the crust in the fridge while you make the filling.
  2. In a large bowl, whisk together the pumpkin puree and Greek yogurt until smooth. Add the brown sugar and whisk again, breaking up any clumps.
  3. Crack the eggs into a small bowl, then add them to the pumpkin mixture. Pour in the vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until completely smooth and glossy.
  4. Pour the filling into the chilled crust, leaving about 1/4 inch of space at the top. Place the pie dish on a baking sheet.
  5. Bake for 45-50 minutes, until the edges are set and slightly puffed but the center still jiggles gently. If the crust edges brown too fast, tent them with foil after about 25 minutes.
  6. Cool the pie on a cooling rack for at least 2 hours at room temperature. Refrigerate for 4 hours or overnight to firm up completely.
  7. Just before serving, pour the cold heavy cream into a chilled bowl. Add the maple syrup, vanilla, and a pinch of flaky salt. Whip with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.
  8. Slice the pie with a sharp knife, wiping it clean between cuts. Top each piece with a dollop of salted maple whipped cream and an extra sprinkle of flaky salt if desired.

Notes

For a crispier crust, blind bake the crust for 10 minutes at 375°F with pie weights, then 5 minutes without. Room temperature ingredients ensure a smooth filling. The jiggle test is the best way to check doneness—the center should wobble like firm custard. Don’t skip the cooling time; the pie needs at least 2 hours at room temperature and 4 hours in the fridge for clean slices. Make the whipped cream fresh just before serving.

Nutrition

Keywords: pumpkin pie, lightened-up, Greek yogurt, salted maple whipped cream, Thanksgiving, fall dessert, healthier pumpkin pie

Find it online: https://dinadishes.com/lightened-up-pumpkin-pie-with-salted-maple-whipped-cream/