Pumpkin Pie like Mama used to make....

Mama's Punkin Pie aka Pumpkin Pie!

I love pumpkin pie, anytime of year, but the best is the one my mom used to make. Here is my recollected take on a delicious pie to sooth the soul and satisfy the tummy.

For the pie:

2 frozen traditional pie shells

For the filling:
2 large eggs
2 cups pumpkin puree
1 cup plain whole milk yogurt
1/2 cup heavy cream
1/2 cup white sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon fresh grated ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt

Pre-heat oven to 400 degrees. Defrost pies, when thawed prick all over with fork tips. Warm in oven until golden brown about 10-15 minutes.

In a large bowl, whisk 2 eggs thoroughly. Add pumpkin, yoghurt, heavy cream, white & brown sugars, cinnamon, grated ginger, nutmeg, cloves, and salt, and mix well.
When pie crust is golden, remove from oven. Pour filling evenly into pie crust. Reduce oven temperature to 375 and bake for 35-45 minutes until firm. Let cool completely and serve with whipped cream.

Delish!!!!