Skinny Pumpkin Pie

• 1 whole Unbaked Pie Crust
• 1-3/4 cup Pureed Pumpkin
• 1/2 cups Plus 2 Tablespoons Brown Sugar
• 3 whole Eggs
• 3/4 cups Non Fat Or Low Fat Greek Yogurt
• 1/2 cups Milk
• 1/2 teaspoons Sea Salt
• 1-1/2 teaspoon Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons All Spice, Ground
• 1/4 teaspoons Nutmeg
• 2 cups Whipped Cream, For Serving (optional)

1. Preheat oven to 400u0b0F.
2. Place pie shell in pie plate and crimp edge as desired. Prick bottom and edges of pie with a fork. Line pie shell with heavy foil and press firmly against sides of crust. If foil is not firmly against sides of crust, the edges will droop. Roll excess foil foil in so edge of crust is exposed.
3. Bake for 20 minutes on middle shelf of oven. Remove foil and bake an additional 5-8 minutes or until edges are lightly brown.
4. Remove from oven and allow to partially cool while making filling.
5. Reduce oven temperature to 350u0b0F and lower oven rack to lower shelf of oven.
6. Add pumpkin, brown sugar, eggs, Greek yogurt, milk, sea salt, cinnamon, ginger, allspice and nutmeg to a mixing bowl. Mix on medium speed, scraping the sides of bowl about 3 times until pumpkin is smooth and ingredients are fully combined.
7. Pour pumpkin mixture into pre-baked pie shell. Bake on lower shelf of oven for 50-55 minutes or until edges of pie are set but center is still loose when pan is moved.
8. Remove from oven and allow to cool to room temperature before serving. Serve with whipped cream if desired.

crust, pumpkin, brown sugar, eggs, non fat, milk, salt, cinnamon, ground ginger, all spice, ubc, whipped cream

Taken from tastykitchen.com/recipes/desserts/skinny-pumpkin-pie/ (may not work)