SPICY AND SAVORY PUMPKIN PIE
By: May I have that...
Published: Friday, November 16, 2012 - 1:01pm

Ingredients




1 store bought or home made pie crust
2 medium size onions, sliced thin
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp agave nectar
1 tbsp water
1/8 tsp salt
2 whole egss plus 3 egg whites
¼ tsp salt
½ tsp pumpkin pie spice
½ tsp black pepper
½ tsp smoked paprika
1/8 tsp cayenne pepper (optional)
1-15oz can pumpkin puree (NOT pumpkin pie filling!)
1 cup plain 2% greek yogurt
Walnut Topping:
1 cup chopped walnuts
½ tsp chili powder
½ tsp smoked paprika
½ tsp sumac or lemon pepper
1/8 tsp salt
1 tbsp brown sugar

Preparation

1 Preheat oven to 350F 2 Roll out the dough on a floured surface into a round disk, big enough to fit a non-stick 11″x1.5″ with removable bottom tart pan (approximately 13 inches). 3 Roll dough over rolling pin and carefully unroll it onto the tart pan. Press it evenly with your fingers so the dough comes up the sides of the pan. 4 Prick the bottom and sides with a fork and bake for 12-15 minutes. Set aside to cool 5 In the meantime, sauté the onions in olive oil in a large skillet at medium-high heat for about 5 minutes. Add balsamic vinegar, agave and water. Reduce heat to low and continue cooking for another 5-7 minutes. Set aside 6 Beat eggs and egg whites in a large bowl.  Season with ¼ teaspoon salt, add pumpkin puree and all the spices and mix well. 7 Whisk in greek yogurt until well incorporated. Add caramelized onions and mix well. 8 To prepare the walnut topping, combine walnuts, spices and brown sugar  in a medium bowl and mix well so the walnuts are well coated with the spices 9 Pour pumpkin filling into pie crust, top with walnuts and bake at 350F for 45-50 minutes

About

It looks like pumpkin pie, it smells like pumpkin pie but it is not pumpkin pie.  This one has a savory spicy twist