I received my Eating Well magazine at the end of October and I found a great pumpkin pie tart recipe that I wanted to make for my sister in law. My sister in law loves pumpkin pie and she has done a lot for me in the last 6 years since I have been sick. Including driving me to Seattle which is 3 hours away from where I live. My nephew and I had fun making two pumpkin pies. We did not make the whip cream or the pie crust. We bought a graham cracker crust. We didn’t feel up to the challenge of making our own crust. I felt crampy and achy all day, so I felt accomplished that I was able to bake at all. I probably wouldn’t have accomplished the goal if my nephew wasn’t there.
Pumpkin Pie Filling:
1 15 Oz can of pumpkin Puree
2 large eggs
¾ cup of Greek Yogurt (we used Fage 2 percent)
2/3 cup of light brown sugar
2 TBS pumpkin pie spice (We made our own, cinnamon, nutmeg, allspice, and ginger)
1 tsp pure vanilla extract
½ tsp sea salt
Blend pumpkin puree, eggs, yogurt, brown sugar, spices, vanilla extract and sea salt. Then spread the filling in the pie crust until even. Then bake the pie for 35 minutes, the center may still appear soft, but it will get hard as it cools. Loosely cover and let chill for 2 to 3 hours. Then enjoy your pie.
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