If you want to put a fun twist on your traditional pumpkin pie this season, it’s time to try this matcha pumpkin pie recipe. This healthier pumpkin pie recipe has less added sugar than your standard pumpkin pie, but still tastes just as good! Plus, the two-tone look from the matcha layer offers a unique addition to your dessert table.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Matcha – Matcha is a finely ground green tea powder. At the store, you may come across both culinary grade and ceremonial grade matcha. Culinary grade is a lower grade but works just fine for this recipe!
- Cornstarch – This helps the pumpkin pie set a little bit better, since we’re not using evaporated milk in the recipe and we’re using a liquid sweetener.
- Maple syrup – I just love the taste of maple syrup in desserts this time of year. I recommend using Grade A dark maple syrup, as it has a more robust maple flavor. However, any type will do.
- Yogurt – Instead of using evaporated milk, I like using Greek yogurt in this recipe. Mainly because I pretty much never have evaporated milk on hand but always have yogurt on hand. I like using a lower-sugar vanilla Greek yogurt, like Too Good.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very simple to make!
Preheat your oven to 350°F and line a pie plate with the crust.
In a large bowl, mix together the pumpkin puree, yogurt, maple syrup, eggs, cornstarch, pumpkin spice, and salt.
Now divide up that filling into two bowls – you want about equal amounts in each. Mix the matcha into one of the bowls.
Pour the matcha layer into the pie crust first.
Gently pour the plain pumpkin layer on top, being careful not to mix the two layers.
Bake that for about 45-50 minutes, until the filling is set. It might still have a little jiggle in the middle, but shouldn’t appear wet or overly jiggly.
Let it cool for a bit at room temperature, then store in the fridge! You can serve it either chilled (which I prefer) or at room temperature.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Homemade pumpkin pie should be stored in the refrigerator, as it is egg-rich. This version also contains yogurt, making it important to store in the refrigerator. According to the USDA, pumpkin pie can be refrigerated and enjoyed for up to 3-4 days.
Sure. Instead of using Greek yogurt, substitute with coconut cream. This can be canned coconut cream, or you can refrigerate a can of coconut milk overnight and skim the cream off the top. In addition, be sure to double check that your pie crust is dairy free.
This pie is delicious on its own, but feel free to add a dollop of whipped cream, whipped coconut cream, or a drizzle of white chocolate.
Why You’ll Love This Recipe
You’ll enjoy this recipe for many reasons…
- Easy to make
- Just 216 calories per slice
- Fun two-layered look – sure to impress at parties!
- Less added sugar – Most pumpkin pie recipes have 20-30 grams of sugar per slice; this recipe contains just 14 grams.
- Tastes great!
More Pumpkin Recipes
If you’re looking for more pumpkin recipes to try this season, be sure to give one of these a try:
- Pumpkin protein muffins
- Pumpkin breakfast cookies
- Pumpkin banana pancakes
- High protein iced pumpkin spice latte
- Easy pumpkin breakfast bars
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Matcha Pumpkin Pie
Ingredients
- 1 prepared pie crust (store-bought or homemade)
- 15 ounce can of pumpkin puree
- ½ cup lower sugar vanilla Greek yogurt (i.e. Too Good)
- ½ cup pure maple syrup
- 3 large eggs
- 2 tbsp cornstarch
- 2 tsp pumpkin spice
- ¼ tsp salt
- 2 tbsp matcha powder
Instructions
- Preheat the oven to 350°F. Place the pie crust in a pie plate.
- In a large mixing bowl, combine the pumpkin puree, yogurt, maple syrup, eggs, cornstarch, pumpkin spice, and salt. Stir until well combined.
- Separate the filling mixture into two bowls, about equal amounts in each. Add the matcha to one bowl and stir well to combine.
- Pour the matcha filling into the pie crust, spreading evenly. Pour the plain pumpkin filling on top slowly and carefully, spreading evenly, maintaining the two layers.
- Bake at 350°F for 45–50 minutes, until the filling is mostly set with a slight jiggle in the center. Let cool for 30 minutes at room temperature, then store in the refrigerator. You can serve chilled or serve at room temperature.
Notes
- Store pumpkin pie in the refrigerator for up to 3-4 days.
- Nutrition analysis below assumes using Two Good vanilla yogurt; using other yogurts may slightly change nutrition facts.
Nutrition
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