Ingredients

The following ingredients have 4 Servings
  • 3 cups flour
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups sugar
  • 1 cup Greek vanilla yogurt
  • 4 eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • Cooking Spray
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons pepitas

Instruction

  • Preheat oven to 350 degrees. Lightly coat bundt pan with cooking spray.
  • Sift or whisk together flour, pumpkin pie spice, salt, baking soda and baking powder. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electronic hand mixer, beat together sugar, vanilla Greek yogurt and eggs. Add pumpkin and vanilla, blend until just mixed.
  • Slowly add flour mixture to wet mix. Do not over mix, this can result in your bread being tough.
  • Pour into greased bundt pan. Bake for 1 hour to 1 hour 15 minutes, or until it passes the toothpick test. If the top starts brown, loosely cover with a sheet of aluminum foil.
  • Remove and allow to cool for 10 minutes. Place serving dish over the top and flip. Knock the top (bottom of the bundt pan) with a knife to loosen the cake inside.
  • After cake has fully cooled, whisk powdered sugar with milk and cinnamon until smooth. You might need a little more powdered sugar or milk to make the mixture “drizzle-able”. Drizzle over Pumpkin Pound Cake. Top with pepitas while glaze is still tacky.
  • Slice and serve with a heaping scoop of vanilla ice cream and a cup of coffee.