My husband requested some pumpkin pie but I didn’t have any evaporated milk which was listed in all the recipes I found in my cookbooks, so I went online and found a recipe on a word press blog that used yogurt instead. The pie cooked up very nicely but didn’t take as long as directed, so keep an eye on it when it’s in the oven. It smelled really delicious while in the oven….and the flavor is okay but a little tart so you might want to add a little sugar. I made 2 pies, one as instructed and one I added a little something special- i mixed in 1/4 cup soft cream cheese, about 1 tsp of sugar, and 1 tbsp sour cream with the pumpkin mix…now that tastes pretty good.

Here is a copy of the recipe:

3 beaten eggs
2 cups cooked pumpkin
1-1/2 cups plain kefir or yogurt
3/4 cup maple syrup
2 tablespoons Myer’s dark rum
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
pinch of salt
1 pie crust (bottom)

If using fresh pumpkin, drain in cheesecloth to remove excess liquid.

In the bowl of an electric mixer, combine ingredients (other than pie crust).

Pour filling into an 8-inch 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).