Honeyed Yogurt Pumpkin Pie with Pistachio-Coconut Streusel

This pie might sound complicated, but it's super simple. This is one pumpkin pie recipe that's sure to impress.

Honeyed Yogurt Pumpkin Pie with Pistachio-Coconut Streusel
Prep Time:
45 mins
Bake Time:
45 mins
Total Time:
45 mins
Servings:
8
Yield:
8 wedges

Ingredients

  • 1 recipe Pastry for a Single-Crust Pie

  • 1 8 ounce package cream cheese, softened

  • ½ cup plain Greek yogurt

  • 1 cup canned pumpkin

  • ¼ cup honey

  • ½ cup sugar

  • 3 tablespoon all-purpose flour

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 3 eggs, lightly beaten

  • 1 teaspoon vanilla

  • 1 recipe Pistachio-Coconut Streusel

Pastry for a Single-Crust Pie

  • 1 ½ cup all-purpose flour

  • ¼ teaspoon salt

  • ¼ cup shortening or lard

  • ¼ cup butter, cut up, or shortening or lard

  • ¼ cup ice water

Directions

  1. Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll into a 12-inch circle. Transfer to a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edges of plate; crimp edges as desired. Prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake 6 to 8 minutes more or until golden. Cool on a wire rack.

  2. Reduce oven temperature to 350°F. In a large bowl beat cream cheese and yogurt with a mixer on medium until smooth. Beat in pumpkin and honey. Stir in sugar, flour, cinnamon, and salt until combined. Stir in eggs and vanilla.

  3. Pour pumpkin mixture into baked pastry shell. Sprinkle with Pistachio-Coconut Streusel. Cover edges of pie with foil.

  4. Bake 45 to 55 minutes or until center is set. Cool on wire rack. Cover and chill within 2 hours. If desired, drizzle with additional honey.

Pastry for a Single-Crust Pie

  1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Pistachio-Coconut Streusel

In a medium bowl stir together 3 Tbsp. all-purpose flour and 1 Tbsp. each packed brown sugar and rolled oats. Using a pastry blender, cut in 2 Tbsp. butter until mixture resembles coarse crumbs. Stir in 2 Tbsp. each chopped pistachio nuts and flaked coconut.

Nutrition Facts (per serving)

469 Calories
27g Fat
49g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 469
% Daily Value *
Total Fat 27g 35%
Saturated Fat 14g 70%
Cholesterol 130mg 43%
Sodium 452mg 20%
Total Carbohydrate 49g 18%
Total Sugars 27g
Protein 9g
Vitamin C 1.4mg 7%
Calcium 74mg 6%
Iron 2.2mg 12%
Potassium 192mg 4%
Fatty acids, total trans 1g
Folate, total 63.8mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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