Culinary Manager Wes Martin shows you how a little yogurt and warming garam masala transform a plain can of pumpkin pie filling into a heavenly, aromatic custard. See how it's made on Instagram!
Makes one 9-inch pie
For the Filling:
One 15-ounce can solid-pack pumpkin
½ cup sweetened condensed milk
3 tablespoons whole milk Greek yogurt
2 large eggs
2 tablespoons honey
2 teaspoons ground Garam Masala
½ teaspoon table salt
One 9-inch pre-made graham-cracker crust
Finely chopped candied ginger and golden raisins, for garnish
For the Yogurt Topping:
½ cup heavy cream
2 tablespoons whole Milk Greek Yogurt
1 tablespoon honey
¼ teaspoon ground Garam Masala
1/8 teaspoon ground turmeric
Preheat the oven to 350°F with a rack in the middle position. Place the graham crust on a baking sheet.
In a large bowl, whisk together the pumpkin, condensed milk, yogurt, eggs, Garam Masala, and salt together until smooth. Pour the filling into the crust and transfer the pan to the oven. Bake until the filling is set but still wobbles slightly in the center when the pan is shaken, about 35 minutes. Transfer the pie to a rack to cool to room temperature before slicing or refrigerate overnight.
To make the yogurt topping, in a small bowl, whisk the cream until soft peaks form; gently whisk in the yogurt, honey, Garam Masala, and turmeric together until just combined; do not overwhip.
To serve, cut the pie into wedges and top with spoonful of the yogurt topping and garnish with the candied ginger and raisins.
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