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.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 8 servings
  • Serving Size: 1 wedge
  • Makes: 8 wedges
  • Prep: 45 mins
  • Bake: 45 mins at 350 degrees F

Honeyed Yogurt Pumpkin Pie with Pistachio-Coconut Streusel

Directions

  1. Preheat oven to 450 degrees 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 degrees 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.

From the Test Kitchen

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.

Pastry for a Single-Crust Pie

Directions

  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.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Honeyed Yogurt Pumpkin Pie with Pistachio-Coconut Streusel)

  • Per serving:
  • 469 kcal ,
  • 27 g fat
  • (14 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 130 mg chol. ,
  • 452 mg sodium ,
  • 49 g carb. ,
  • 2 g fiber ,
  • 27 g sugar ,
  • 9 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close