Matcha Pumpkin Pie
This matcha pumpkin pie combines the flavors of traditional pumpkin pie with the earthy green tea flavor of matcha for a fun twist on a classic dessert.
Servings 8 slices
Calories 216kcal
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
Calories: 216kcal