Ingredients for Pumpkin Yogurt Pie
- Whole Wheat Flour
- ½ cup ground walnuts
- Walnuts
- ½ cup unsweetened applesauce
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- Vanilla Yogurt
- Light Brown Sugar
- Dark Brown Sugar
- 2 large eggs
- ¼ teaspoon salt
- Ginger
- Nutmeg
- Allspice
- Vanilla Bean
- Clove
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How to Make Pumpkin Yogurt Pie
- Preheat oven to 220°C (425°F).
- **Make the crust:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup ground walnuts, ½ cup chopped walnuts, ½ cup unsweetened applesauce, 1 teaspoon ground cinnamon, and ½ teaspoon pumpkin pie spice. Mix until a dough forms. Add 1-2 tablespoons more applesauce if needed to bring the dough together.
- Press the dough into a greased 24 cm (9-inch) pie plate.
- **Make the filling:** In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, ½ cup unsweetened applesauce, 1 cup plain Greek yogurt, ¾ cup granulated sugar, 2 large eggs, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Pour the filling into the prepared pie crust.
- Bake for 15 minutes at 220°C (425°F), then reduce the oven temperature to 175°C (350°F) and bake for an additional 45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Let the pie cool completely in the pan on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
309g
Fat
88g
Carbs
76g
