Citrus Pumpkin Pie In A Nutty Crust

• Crust
• 1 cup whole wheat flour
• 1 cup ground walnuts
• 3 teaspoons vegetable oil
• 1/4 cup orange juice or 1/4 cup water
• 1/2 teaspoon cinnamon
• Filling
• 2 cups cooked pumpkin or 2 cups cooked 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 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/8 teaspoon clove
• 1 teaspoon freshly grated orange zest

1. Preheat oven to 425u0b0F.
2. To Make Crust-------.
3. Combine crust ingredients and press into a 9-inch pie pan.
4. Set Aside.
5. To Make Filling-------.
6. Beat together pumpkin, yogurt, orange juice, sugars and eggs.
7. Add salt, spices and orange zest and stir until thoroughly blended.
8. Pour into pastry lined pie pan.
9. Bake for 15 minutes; lower temperature to 350u0b0F and continue baking for 45 minutes or until knife inserted in middle comes out clean.

crust, whole wheat flour, ground walnuts, vegetable oil, orange juice, cinnamon, filling, pumpkin, yogurt, orange juice, brown sugar, granulated sugar, eggs, salt, cinnamon, ginger, nutmeg, allspice, clove, freshly grated orange zest

Taken from www.food.com/recipe/citrus-pumpkin-pie-in-a-nutty-crust-13561 (may not work)