Citrus Pumpkin Pie in Nutty Crust

Crust:

1 Cup whole wheat flour
1 Cup ground walnuts
3 Tbs. vegetable oil
1/4 Cup orange juice or water
1/2 tsp. cinnamon

Filling:

2 Cups cooked or canned pumpkin, pureéed
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 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. cloves
1 Tbs. freshly grated orange zest

Makes 8 Servings

Preheat oven to 425°F.

To Make Crust:

Combine crust ingredients and press into a 9-inch pie pan. Set Aside.

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.

Bake for 15 minutes; lower temperature to 350°F and continue baking for 45 minutes or until knife inserted in middle comes out clean.

Per Serving:
293 Cal
13g Fat
8g Pro
40g Carb
33mg Chol
192mg Sodium

Exchanges:
2 Bread/Starc
2-1/2 Fat
1/4 Fruit
1/4 Milk