I am going to do a pumpkin pie where the filling recipe includes 1 cup of half-and-half and 3/4 cup of sugar as part of the ingredients (in addition to the pumpkin puree, some spices, salt, eggs, etc...).
I'm just curious if using vanilla yogurt in place of the half-and-half and sugar would be an ok substitution? I know the flavor would change some, but I'm more curious about the "science", I suppose, of the baking to make sure the consistency would be somewhat similar, and that there's no weird curdling or something?
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