Pumpkin Spice Greek Yogurt Pancakes

I am crazy about pumpkin pie, but I pretty much only have it two times a year – at Thanksgiving and Christmas.  It’s not at all at a hard pie to make, but it just seems like a holiday pie to me! That said, I LOVE making other pumpkin recipes all year long, but since I ate pretty much whatever I wanted from the time the plane took off for our girls’ trip in Nashville in mid-October until Thanksgiving, I was wanting something I could eat that seemed indulgent – but would allow my pants to continue to fit by Christmas. 

I decided to see if Tracy’s Greek Yogurt Pancakes could become pumpkin-spiced, and I SO happy with the result.  Paired with your favorite syrup, these have just the right amount of pumpkin and not-at-all-secret spices to make you feel like you’re having a serious dessert.  These are definitely going on our Christmas morning menu – and a few other days in between, I’m sure, since my 5 year old has requested them several times, even though the recipe has only existed for about a week!  Hope you and yours enjoy them as much as we do.  ~Robin

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Ingredients:

2 c. plain nonfat Greek yogurt

1 c. pumpkin puree

1 c. all-purpose flour

2 tsp. baking soda

¾ tsp. ground cinnamon

¾ tsp. ground ginger

½ tsp. (or very slightly more) ground nutmeg

¼ c. plus 1 T. sugar

1 tsp. salt

4 eggs, slightly beaten

1 tsp. vanilla

Instructions:

Pour Greek yogurt and pumpkin puree into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt/pumpkin mixture. Mix just until dry ingredients are incorporated well.

Combine eggs and vanilla. Add to yogurt mixture and mix until well combined.

Cook in sprayed skillet or griddle pan until each side is golden brown (on medium or a little cooler). You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.

WW Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point. 

Pumpkin Spice Greek Yogurt Pancakes

Pumpkin Spice Greek Yogurt Pancakes

    Ingredients:
  • ~2 c. plain nonfat Greek yogurt
  • ~1 c. pumpkin puree
  • ~1 c. all-purpose flour
  • ~2 tsp. baking soda
  • ~¾ tsp. ground cinnamon
  • ~¾ tsp. ground ginger
  • ~½ tsp. (or very slightly more) ground nutmeg
  • ~¼ c. plus 1 T. sugar
  • ~1 tsp. salt
  • ~4 eggs, slightly beaten
  • ~1 tsp. vanilla
  1. Pour Greek yogurt and pumpkin puree into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt/pumpkin mixture. Mix just until dry ingredients are incorporated well.
  2. In a separate bowl, lightly beat eggs, then add vanilla. Add eggs/vanilla to yogurt mixture and mix until well combined.
  3. Cook in sprayed skillet or griddle pan until each side is golden brown (on medium or a little cooler). You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.

WW Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point.

https://foursistersdish.com/2018/12/03/pumpkinspicegreekyogurtpancakes/

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Double Layer Pumpkin Pie

I got this recipe at a Weight Watcher meeting years ago.  When I say “years ago,” I mean back when you were given a point range (mine was 18-23 points per day) and when you ran out of points, you were stuck eating green beans for supper.  Thank goodness it’s not that way anymore!

I have made this pie with both sugar free pudding and regular, and it works well either way.  I’m not a fan of sugar substitutes so I figured the WW points both ways. I will say, however, I really can’t taste the sugar free aftertaste in this pie at all (you know what I’m talking about I’m sure, if you aren’t accustomed to using sugar substitutes).  My 11-year-old daughter didn’t even notice a difference!

I make this pie for Thanksgiving often and it’s always a popular dessert choice.  You can’t go wrong with cheesecake and pumpkin! ~Erin

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Double Layer Pumpkin Pie
    Ingredients
  • ~ 4 oz. fat free cream cheese, softened
  • ~ 1 c. plus 1 T. 2% milk
  • ~ 1 T. sugar
  • ~ 1 ½ c. Fat Free Cool Whip
  • ~ 1 9-inch graham cracker crust (regular or reduced fat – doesn’t change points per serving)
  • ~ 2 small packages vanilla instant pudding mix, dry (regular or sugar-free, fat-free)*
  • ~ 1 (16 oz.) can pumpkin puree
  • ~ 1 tsp. ground cinnamon
  • ~ ¼ tsp. ground ginger
  • ~ ¼ tsp. ground cloves
  1. Mix cream cheese, 1 T. milk, and sugar in a medium bowl until smooth.
  2. Gently stir in whipped topping.
  3. Spread all but about ½ cup of the mixture on the bottom of the crust.
  4. Pour 1 cup of milk into a medium bowl; add both packages instant pudding mix and beat with a wire whisk or mixer until smooth. The mixture will be thick.
  5. Stir in pumpkin puree and spices; mix well.
  6. Spread the pumpkin mixture over the cream cheese layer; top with dollops of the remaining cream cheese mixture.
  7. Refrigerate at least 4 hours or, preferably, overnight.

Weight Watchers info.: This recipe makes 8 servings.

*If using sugar-free, fat free instant pudding mix, each serving is 7 SmartPoints. If using regular instant pudding mix, each serving is 12 SmartPoints.

https://foursistersdish.com/2018/09/20/double-layer-pumpkin-pie/