This place is missing something

I know!! A dessert recipe!!!

The fall is my favorite time of year because pumpkin is very much in season and part of many recipes. I cannot get enough pumpkin--lattes, ice cream, soup, and...PIE!!!

A few years back, I made this "healthier" pumpkin pie recipe that I got from Stoneyfield Farms.  A direct link to the recipe is here.  This pie tastes SOOOO wonderful. 

• 3/4 cup granulated sugar (organic!)
• 1/2 teaspoon salt 
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground ginger 
• 1/4 teaspoon ground cloves 
• 1/2 teaspoon pumpkin pie spice
• 2 large eggs (local!)
• 15 oz. canned pumpkin (organic!)
• 1 cup Stonyfield Lowfat Vanilla Yogurt  (buy two small yogurts at the store, since one yogurt contains 6 oz)
• 1 unbaked 9-inch deep-dish pie shell (I prefer a whole wheat pie shell)

Preheat oven to 425°F. Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in yogurt. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Top with ice cream (vanilla, or...pumpkin!!) or fresh whipped cream.