Best 17 Pumpkin Yogurt Recipes

KADDO BOURANI (AFGHANI BAKED PUMPKIN WITH YOGURT SAUCE)

Steps:

• Preheat the oven to 300°F.
• Cut the pumpkins in half through the stem end, and cut out the long stringy fibers.
• Cut each pumpkin half into 3- to 4-inch pieces.
• There should be about 8 pieces from each pumpkin.
• Using a vegetable peeler, pare the rind from the pumpkins, digging the peeler down a little to remove more than just the superficial layer of rind.
• Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer.
• Coat both sides of the pieces, using all of the oil.
• Pour all the sugar evenly over the pieces.
• Cover the pan.
• Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes.
• Baste the pieces once with the pan juices after 2 1/2 hours of baking.
• The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.
• Cover and refrigerate until serving time.
• Just before serving, taste and add more salt if necessary.
• Yields 2 cups sauce.
• For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate.
• Using the back of the spoon, spread the sauce a little.
• Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce.
• Add more sauce to taste.

PUMPKIN PIE FROZEN YOGURT

Steps:

• Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.
• Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.
• Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).
• Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.

PUMPKIN YOGURT PUDDING

Steps:

• Combine all ingredients in a bowl; stir until smooth. Refrigerate until serving.

PUMPKIN YOGURT RAISIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Mix flour, baking powder, baking soda, and ginger together in a bowl.
• Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
• Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.

PUMPKIN MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine oats, pumpkin, yogurt, stevia, whole wheat flour, brown sugar, water, egg whites, cinnamon, vinegar, vanilla extract, cloves, nutmeg, and salt in a food processor or blender. Blend until smooth, with only small pieces of oats left. Pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

FROZEN YOGURT PUMPKIN PIE

Steps:

• Heat oven to 375F.
• In medium bowl, combine ginger snaps and butter.
• Press mixture in bottom and sides of a 9-inch pie pan.
• Bake for 8 minutes.
• Allow to cool completely.
• In a large bowl, combine pumpkin,sugar and spices.
• Stir in frozen yogurt.
• Spoon mixture into prepared crust.
• Freeze at least 2 hours before serving.
• Top with whipped cream or Cool Whip and ground nutmeg.

ALTON BROWN'S YOGURT PUMPKIN PIE

Steps:

• PreHeat oven to 350ºF.
• In a large mixing bowl combine all ingredients and whisk until smooth.
• Pour this batter into the pie shell and place on a sheet pan.
• Bake for 50 to 55 minutes.
• Remove and cool for one hour.
• Cover and refrigerate 2 hours before cutting.

PUMPKIN YOGURT

Steps:

• Just mix it all up!

PUMPKIN YOGURT PIE

Steps:

• For the crust combine flour, ground walnuts, chopped walnuts, applesauce, cinnamon and pumpkin pie spice in a bowl. If mixture does not come together, add a tbs or so more applesauce.
• Press mixture into a greased pie plate of 24 cm/9 inch in diameter.
• For the filling combine pumpkin puree, applesauce, yogurt, sugar, eggs, salt and all of the spices in a big bowl. Mix well.
• Pour this mixture into your prepared pie crust and bake in the pre-heated oven at 220°C/425°F for 15 minutes, then lower the temperature to 175°C/350°F and bake for another 45 minutes or until filling is set.
• Let cool in the pan. Enjoy!

DOUBLE DECKER PUMPKIN PIE YOGURT COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
• In large bowl, beat 1 1/3 cups sugar and the eggs with electric mixer on medium speed until slightly frothy. Add melted butter, 1 teaspoon vanilla and the yogurt; stir with spoon to combine.
• In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
• In small bowl, stir together Streusel ingredients.
• Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Place serving plate upside down over pan; invert plate and pan. Remove pan. Cool completely, about 1 hour.
• In another small bowl, stir together powdered sugar and enough milk to form a thick Glaze. Pour glaze over completely cooled cake. Let stand until glaze is set before cutting into slices.

PUMPKIN-YOGURT CHEESECAKE

Steps:

• Position the oven racks in the center and lower third of the oven. Fill a baking dish or roasting pan about half full with water and place on the lower rack. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside.
• Grind the graham crackers and 1 tablespoon of the granulated sugar in a food processor until fine crumbs. Add the butter and 1 tablespoon water and pulse until moistened. Press into the bottom of the prepared pan. Bake on the center rack until firm and browned, 10 to 12 minutes. Let cool completely.
• Beat the cream cheese, brown sugar, salt and remaining 1/3 cup granulated sugar with an electric mixer on medium speed in a large bowl until smooth and fluffy. Reduce the mixer speed to low and beat in the yogurt and eggs until blended. Then beat in the pumpkin puree, flour, pie spice and vanilla until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated from the bottom of the bowl.
• Pour the batter over the crust and rap the pan against the countertop to release air bubbles. Bake the cheesecake on the center rack until the center is only slightly jiggly, 50 to 60 minutes. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 15 minutes, then transfer it to a wire rack. Run a thin sharp knife between the cheesecake and the pan to release the sides. Let cool completely, then refrigerate until cold, at least 4 hours and up to overnight. Release the sides of the pan and dust the top with the confectioners' sugar before serving.
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EASY PUMPKIN YOGURT

Steps:

• Combine yogurt and pumpkin puree in a blender; blend until smooth.

AFGHANI SUGAR PUMPKIN WITH GOAT AND YOGURT SAUCES (KADDO BOURANI)

Steps:

• -- Candied Pumpkins -- Preheat the oven to 300 degrees. Cut the top and bottom off the pumpkins - this makes it easier to chop them. Halve the pumpkins where the stem would have been and then halve again. This will yield 8 slices per pumpkin. Scoop out the seeds (reserve and toast them if you want). Peel the skin and the veiny rind off the slices. Place the pieces hollow side up on a baking dish and cover with oil. Rub the oil in with your fingers or a baster. Coat the pumpkin with all the sugar. Really use all the sugar. If it won't stay on, you can bake them for 30 minutes and then add a second coating of sugar. The sweetness is balanced by the yogurt sauce. Bake the pumpkins until they turn dark orange, about 2 to 3 hours. Baste the slices with the juices in the pan once towards the end of baking. Check them regularly towards the end to make sure they don't burn. -- Yogurt Sauce -- Mix together the yogurt, garlic, mint and salt. Refrigerate. Add 1 teaspoon lemon juice if it isn't a little tart. -- Meat Sauce -- Heat the oil in a medium or large saucepan. Add the onions and saute, stirring often until they are golden brown, about 15 minutes. Add the ground goat and chop with a spatula so its in small pieces, cook until the meat isnt pink. Stir in the tomato, garlic, coriander, salt, pepper and turmeric. Cook 5 minutes. Add the tomato paste and stir. Add water and bring to a boil. Reduce heat to low and simmer for 15 minutes. Cover for a more watery sauce, allow steam to evaporate for a thicker sauce.

MAPLE-PUMPKIN YOGURT PARFAIT

Steps:

• Whisk together Greek yogurt, maple syrup, vanilla extract, maple extract, and salt until thoroughly combined. Place 1/2 cup of the maple-yogurt mixture in a separate bowl and set the rest aside.
• Add pumpkin puree, cinnamon, cloves, nutmeg, and allspice to the 1/2 cup yogurt mixture; whisk until thoroughly combined.
• Place a small amount of the maple-yogurt mixture in the bottom of 4 small jars or containers. Top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola. Serve immediately or cover and keep refrigerated until ready to serve.

SPIDER WEB PUMPKIN CHEESECAKE YOGURT DIP

Steps:

• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon melted chocolate into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe 8 spider legs onto cooking parchment or wax paper-lined cookie sheet. Freeze about 15 minutes.
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. Add pumpkin, pumpkin pie spice and 2 containers of the Greek yogurt. Beat on medium speed until blended. Pour mixture evenly into 10- to 12-inch wide shallow serving dish.
• Spoon 1/4 cup of the remaining Greek yogurt into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe yogurt to make spiderweb design over top of pumpkin mixture. Reserve remaining yogurt for another use.
• Place malted milk ball on top of dip for spider body. With melted chocolate, attach 2 eyeballs to malted milk ball for eyes. Arrange chocolate spider legs around malted milk ball.

KADDO BOURANI (PUMPKIN WITH YOGURT AND MEAT SAUCES)

Steps:

• Preheat the oven to 300 degrees. Using a vegetable peeler, pare the rind from the pumpkins, digging the peeler down a little to remove more than just the superficial layer of rind. Cut the pumpkins in half through the stem end, and cut out the long stringy fibers. Cut each pumpkin half into 3- to 4-inch pieces. There should be about 8 pieces from each pumpkin. Toss pumpkin pieces with oil then sugar and place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer. Pour leftover sugar evenly over the pieces. Cover the pan. Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes. Baste the pieces once with the pan juices after 2 1/2 hours of baking. Stir together the yogurt, garlic, mint and salt. Cover and refrigerate until serving time. Just before serving, taste and add more salt if necessary. Heat the oil in a heavy, medium-sized saucepan until it ripples. Add the onions and saute over medium-high heat, stirring, until they are golden brown, about 18 minutes. Add the beef and saute, stirring constantly to break it up into tiny pieces, until the meat is no longer pink, about 5 minutes. Stir in the tomato, garlic, coriander, salt, pepper and turmeric. Cook for 5 minutes. Blend in the tomato paste. Add the water and bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes. Use 2 to 2 1/2 cups of the sauce for the Kaddo Bourani. Cool, cover and refrigerate the remaining sauce for use throughout the week. Spoon about 2 tablespoons of the yogurt sauce onto a plate. Using the back of the spoon, spread the sauce a little. Using a slotted spoon, Center some pumpkin on the sauce. Spoon about 1/4 cup of the meat sauce over the pumpkin.

PUMPKIN PIE FROZEN YOGURT

Steps:

• 1. Mix all ingredients together.
• 2. Place in an ice cream maker and let mix for 20 minutes or until thickened to desired consistency. Depending on the size of your ice cream machine, you may have to work in two batches. I used the Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker.
• 3. Serve with ginger snaps, granola, or graham crackers.