Pumpkin Yogurt Pie

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.

• Ready In: 1 hr 10 mins
• Yields: 1 9 inch pie

Ingredients

• For the crust

• 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

• For the pumpkin yogurt filling

• 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!