Citrus Pumpkin Pie in Nutty Crust

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Recipe for Diabetic Friendly Citrus Pumpkin Pie in Nutty Crust. This light and healthy, yet satisfying pumpkin pie recipe features a whole wheat crust.

Ingredients

  • Crust:
  • 1 cup whole wheat flour
  • 1 cup round walnuts
  • 3 tablespoons vegetable oil
  • 1/4 cup orange juice or water
  • 1/2 teaspoon cinnamon
  • Filling:
  • 2 cups cooked or canned pumpkin, pureed
  • 1 1/2 cups plain, low fat yogurt
  • 1/2 cup orange juice
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, beaten
  • 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1 tablespoon freshly grated orange zest

Directions

  1. To Make Crust: Combine crust ingredients and press into a 9-inch pie pan. Set Aside.  If you\'re new to making pie crusts, see the related links below for our Pie Crust Tutorial.
  2. To Make Filling: Beat together pumpkin, yogurt, orange juice, sugars and eggs. Add salt, spices and orange zest and stir until thoroughly blended. Pour into pastry lined pie pan.
  3. Bake for 15 minutes; lower temperature to 350°F and continue baking for 45 minutes or until knife inserted in middle comes out clean.
  4. Diabetic Exchanges:
  5. 2 Bread/Starc
  6. 2-1/2 Fat
  7. 1/4 Fruit
  8. 1/4 Milk