Citrus Pumpkin Pie In A Nutty Crust Recipe

A healthier twist on a classic! This Citrus Pumpkin Pie boasts a nutty, buttery crust and a vibrant, zesty pumpkin filling made with Greek yogurt for a lighter, healthier indulgence. Perfect for Thanksgiving or any autumn gathering.

Prep Time 30 mins
Cook Time 75 mins
Calories 303.8 kcal
Protein 17g
Rating Be the first
Citrus Pumpkin Pie In A Nutty Crust 48

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Citrus Pumpkin Pie In A Nutty Crust

  • Whole Wheat Flour
  • Walnuts
  • Vegetable Oil
  • ½ cup orange juice
  • 1 teaspoon ground cinnamon
  • 1 (15 ounce) can pumpkin puree
  • 1 cup plain Greek yogurt
  • ¼ cup brown sugar
  • Granulated Sugar
  • 2 large eggs
  • ½ teaspoon salt (plus a pinch for crust)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Allspice
  • ¼ teaspoon ground cloves
  • 1 tablespoon orange zest
  • 1 ½ cups almond flour
  • ½ cup pecans (finely chopped)
  • ¾ cup maple syrup (¼ cup for crust, ½ cup for filling)
  • 6 tablespoons (3 ounces) cold unsalted butter

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How to Make Citrus Pumpkin Pie In A Nutty Crust

  1. Preheat oven to 425°F (220°C).
  2. **Make the Crust:** Combine 1 ½ cups almond flour, ½ cup pecans (finely chopped), ¼ cup maple syrup, 6 tablespoons (3 ounces) cold unsalted butter (cut into cubes), and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs.
  3. Press the crust mixture firmly into a 9-inch pie pan. Crimp the edges.
  4. Bake for 10 minutes at 425°F (220°C). Remove from oven and set aside to cool slightly.
  5. **Make the Filling:** In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup plain Greek yogurt, ½ cup orange juice, ½ cup maple syrup, ¼ cup brown sugar, and 2 large eggs.
  6. Add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon salt, and 1 tablespoon orange zest. Stir until thoroughly combined.
  7. Pour the filling into the pre-baked crust.
  8. Bake for 15 minutes at 425°F (220°C).
  9. Reduce oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until a knife inserted near the center comes out clean.
  10. Let the pie cool completely on a wire rack before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

101g

Fat

10g

Carbs

13g

Frequently Asked Questions

How long does it take to make Citrus Pumpkin Pie In A Nutty Crust?

Citrus Pumpkin Pie In A Nutty Crust takes about 105 minutes from start to finish — roughly 30 minutes to prepare and 75 minutes to cook.

How many calories are in Citrus Pumpkin Pie In A Nutty Crust?

Citrus Pumpkin Pie In A Nutty Crust has approximately 303.8 calories per serving, with about 17 g protein, 13 g carbohydrates and 20 g fat.

What ingredients do I need for Citrus Pumpkin Pie In A Nutty Crust?

The key ingredients for Citrus Pumpkin Pie In A Nutty Crust are Whole Wheat Flour, Walnuts, Vegetable Oil, Orange Juice, Cinnamon, Pumpkin. See the full list with measurements above.

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