Add pumpkin puree, sugar, eggs, molasses, cinnamon, salt, ginger, nutmeg, and cloves to the yogurt and beat with an electric mixer until blended. Can you use plain yogurt? Cut them into large chunks and steam them until soft. Not a bad way to get a little dose of dairy. You don’t say how much pumpkin pie spice to put in the cake batter. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible. Pumpkin This Pumpkin Pie Recipe is full of robust fall…, Pumpkin Gooey Cake is part cake, part pumpkin pie with…, Here's the deal with this Pumpkin Magic Cake - it…. Roasted pumpkin may be substituted for pumpkin puree, and sour cream can be used in place of Greek yogurt, if desired. Let cool in pan on wire rack for 10 minutes. pound cake, pumpkin, salted caramel, yogurt, don't forget to share a picture and mention, http://iwashyoudry.com/2012/12/19/eggnog-poke-cake-with-salted-caramel/, http://www.myfitnesspal.com/recipe/calculator. The cake is the perfect blend of dense and moist, with the right notes of pumpkin … Preheat the oven to 425 degrees F (220 degrees C). Oops! This is a fabulous recipe, Shawn! You’ll have to scrap the sides of the bowl every once and a while. This Pumpkin Yogurt Pound Cake with Salted Caramel Drizzle is the perfect blend of dense and moist, with the right notes of pumpkin pie spice shining through. Most people won't think twice about serving basic cornbread when is on the table. It still tastes good fresh out of the oven, but something magical happens when it sits over night. 3 %, cup sliced almonds or 1/2 cup almond meal, tablespoons coconut sugar crystals (or other natural sugar). Once you're butter is light and fluffy add the vanilla and beat for about 30 seconds. You saved Pumpkin Pie with Greek Yogurt to your. Follow I Wash You Dry here: Bake in the preheated oven for 15 minutes. The cake is the perfect blend of dense and moist, with the right notes of pumpkin pie spice shining through. Worth it. I’m back again with another pumpkin recipe, and this time I have mashed two of my favorite desserts of all time together. Don’t know how I missed this one. Notify me of follow-up comments by email. You'll have to scrap the sides of the bowl every once and a while. Slice into 1/2 inch pieces and drizzle with salted caramel sauce. Bake for 40 – 50 minutes. Sounds good, but wouldn't the heat kill the probiotics in the yogurt...??? I need some of that with extra caramel, please . . Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Enjoy! I just put it in the oven now. This information will not be used for any purpose other than enabling you to post a comment. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I can’t explain it. I hear ya Kelley! Let cool for 10 minutes in the pan, then remove from pan and let cool on a wire rack till completely cool. I liked it but hubby not so much he is one that said it was bland not me…. Your daily values may be higher or lower depending on your calorie needs. Total Carbohydrate Pinning and sharing . 1/4 tsp ground allspice Hi Karla, I would try adding a little bit more pumpkin pie spice. Yes, I’m a raw batter taster, and it was so so so good. , Oh boy do you have a winner here! LOVE your ingredient collage too! By submitting this comment you agree to share your name, email address, website and IP address with I Wash You Dry. Powdered ginger can be used in place of fresh ginger, and allspice can be substituted for nutmeg. Pure Brilliance!!! Thanks for sharing the recipe- I’ve shared it on my blog to send readers over to check out this and all of your wonderful recipes! Enjoy! In spite of it still being raw, the taste is spectacular. If you don’t have pumpkin pie spice, try adding in a pinch of ground cloves, allspice, nutmeg, ground ginger and a little cinnamon. Set the pan on a wire rack, and allow to cool. All are so unique! FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN. I found that it has a much greater texture and flavor when it had a chance to rest. I love that caramel sauce too! Pour pumpkin batter into cookie crust. 1 (9 inch) prepared chocolate cookie crumb crust. Reduce heat to 350 degrees F (175 degrees C) and bake until edges are firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.