This recipe has a pumpkin pie taste with a little bit of a lighter texture. It’s easy to make, so it could be a good substitute for traditional pie.
For the crust I used macadamia nut flour that I won in recipe contest from Cali Mac Nut Company. They don’t currently sell the flour, but you can get the nuts and grind them. It is very good. Of course regular almond flour can be used.
1 1/2 cups nut flour
1/4 tsp salt
2 tbsp melted butter
1 tbsp honey
1 tbsp vanilla
1 tsp cinnamon
1/2 cup coarsely chopped walnuts or pecans
2 cups cooked pumpkin
1/2 cup plain yogurt
1/2 cup honey
1 tbsp vanilla
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp nutmeg
- Preheat oven to 350 degrees
- Mix all crust ingredients in a medium bowl
- Press into the bottom of 8 x 8 baking dish
- Bake for 15 minutes until golden
- Placed cooked pumpkin, honey, vanilla, eggs, and yogurt in a blender
- Puree until smooth – 3 – 4 minutes
- Add spices
- Blend to mix
- Pour mixture over cooked crust
- Sprinkle a little cinnamon on top
- Bake for 30 – 35 minutes until filling is set
- Allow to cool for about 30 minutes
- Refrigerate for a few hours before serving
Note – To roast a pumpkin:
Cooking times will vary depending on the size of the pumpkin.
I used a small pumpkin – it yielded about 2 cups of cooked pumpkin.
Slice pumpkin in 1/4ths – try to keep the pieces the same size so they cook evenly.
Remove seeds and stringy parts of pumpkin
Place on baking sheet – skin side down.
Bake for 25 – 30 minutes – until pumpkin is soft
This recipe being shared on Slightly Indulgent Tuesday