Citrus Pumpkin Pie in a Nutty Crust

• Crust
• whole wheat flour↗1 cup
• ground walnuts↗1 cup
• vegetable oil↗3 teaspoons
• orange juice or 1/4 cup water↗1⁄4 cup
• cinnamon↗1⁄2 teaspoon
• Filling
• cooked pumpkin or 2 cups cooked canned pumpkin, , pureed↗2 cups
• plain low-fat yogurt↗1 1⁄2 cups
• orange juice↗1⁄2 cup
• brown sugar↗1⁄4 cup
• granulated sugar↗1⁄2 cup
• eggs, beaten↗2
• salt↗1⁄2 teaspoon
• cinnamon↗1 teaspoon
• teaspoon ginger↗1⁄2
• teaspoon nutmeg↗1⁄2
• teaspoon allspice1⁄4
• teaspoon clove↗1⁄8
• teaspoon freshly grated orange zest1

Step-by-step instructions

1. 1

   Preheat oven to 425°F.

2. 2

   To Make Crust-------.

3. 3

   Combine crust ingredients and press into a 9-inch pie pan.

4. 4

   Set Aside.

5. 5

   To Make Filling-------.

6. 6

   Beat together pumpkin, yogurt, orange juice, sugars and eggs.

7. 7

   Add salt, spices and orange zest and stir until thoroughly blended.

8. 8

   Pour into pastry lined pie pan.

9. 9

   Bake for 15 minutes; lower temperature to 350°F and continue baking for 45 minutes or until knife inserted in middle comes out clean.