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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 9 |
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This recipe was inspired by Mirj's Citrus Pumpkin Pie in a Nutty Crust. The crust is more of a healthy crust, so if you dont care for that too much, just go ahead and use your fav crust. The filling is delicate and smooth with great holiday flavours. I loved it and I hope you do, too. Ingredients:
1 cup whole wheat flour |
1/2 cup ground walnuts |
1/2 cup walnuts, chopped |
1/4 cup applesauce, unsweetened (might need 2 tbs more) |
1/2 teaspoon cinnamon |
1/2 teaspoon pumpkin pie spice |
2 cups pumpkin puree (i used a home-made one) |
1 1/2 cups vanilla yogurt (can use low-fat) |
1/2 cup applesauce, unsweetened |
1/8 cup light brown sugar, packed |
1/8 cup dark brown sugar, packed |
2 eggs, beaten |
1 pinch salt |
1 teaspoon cinnamon |
1/4 teaspoon ginger |
1/8 teaspoon nutmeg |
1/8 teaspoon allspice |
1/8 teaspoon ground vanilla bean |
1/16 teaspoon clove |
Directions:
1. For the crust combine flour, ground walnuts, chopped walnuts, applesauce, cinnamon and pumpkin pie spice in a bowl. If mixture does not come together, add a tbs or so more applesauce.
2. Press mixture into a greased pie plate of 24 cm/9 inch in diameter.
3. For the filling combine pumpkin puree, applesauce, yogurt, sugar, eggs, salt and all of the spices in a big bowl. Mix well.
4. Pour this mixture into your prepared pie crust and bake in the pre-heated oven at 220°C/425°F for 15 minutes, then lower the temperature to 175°C/350°F and bake for another 45 minutes or until filling is set.
5. Let cool in the pan. Enjoy!
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