1 can (15 oz) low-sodium pumpkin puree (not pie filling) ½ tsp sea salt 1 cup organic sugar cane juice crystals 3 whole organic eggs 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp allspice 1/8 tsp ground cloves ¾ cup organic Greek style yogurt
1. Preheat oven to 425 degrees. 2. In a large mixing bowl, add all ingredients except for yogurt. Using a hand mixer or whisk, mix ingredients thoroughly. 3. Add yogurt to mixture and blend until smooth. 4. Pour mixture into a lightly oiled (olive oil or olive oil spray) pie plate. Add to oven and bake for approximately 45 minutes or until pie is set and brown around the edges. 5. Remove from oven; allow to cool before cutting. Brian’s Tips • •
You may substitute 1 ¾ tbsp pumpkin pie spice for the ginger, nutmeg, allspice and cloves. I like to serve this delicious pie with homemade maple whipping cream. (Mix together ¾ cup organic whipping cream with ¼ cup pure maple syrup. Use an electric hand mixer to set cream.)