SPICY AND SAVORY PUMPKIN PIE
Total Steps
9
Ingredients
23
Tools Needed
1
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may I have that recipe?Ingredients
- 1/2 teaspoons smoked paprika
- 2 whole eggs
- 3 egg whites
- 1/4 teaspoons salt
- 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoons black pepper
- 1/8 teaspoons salt
- 1 tablespoons agave nectar
- 1 tablespoons water
- 2 medium onions, sliced thin
- 1 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 pie crust (store-bought or homemade)
- 1/8 teaspoons cayenne pepper(optional)
- 1 15 ounce can pumpkin puree (not pumpkin pie filling)
- 1 cups plain 2% Greek yogurt
- 1 cups chopped walnuts
- 1/2 teaspoons chili powder
- 1/2 teaspoons smoked paprika
- 1/2 teaspoons sumac(optional)
- 1/2 teaspoons lemon pepper(optional)
- 1/8 teaspoons salt
- 1 tablespoons brown sugar
Instructions
Step 1
Preheat oven to 350F
Step 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).
Step 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.
Step 4
Prick the bottom and sides with a fork and bake for 12-15 minutes. Set aside to cool
Step 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
Step 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.
Step 7
Whisk in greek yogurt until well incorporated. Add caramelized onions and mix well.
Step 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
Step 9
Pour pumpkin filling into pie crust, top with walnuts and bake at 350F for 45-50 minutes