Pumpkin Yogurt Pie - cooking recipe

Ingredients

For the crust
1 cup whole wheat flour
1/2 cup ground walnuts
1/2 cup walnuts, chopped
1/4 cup applesauce, unsweetened (might need 2 tbs more)
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
For the pumpkin yogurt filling
2 cups pumpkin puree (I used a home-made one)
1 1/2 cups vanilla yogurt (can use low-fat)
1/2 cup applesauce, unsweetened
1/8 cup light brown sugar, packed
1/8 cup dark brown sugar, packed
2 eggs, beaten
1 pinch salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground vanilla bean
1/16 teaspoon clove

Preparation

For the crust combine flour, ground walnuts, chopped walnuts, applesauce, cinnamon and pumpkin pie spice in a bowl. If mixture does not come together, add a tbs or so more applesauce.
Press mixture into a greased pie plate of 24 cm/9 inch in diameter.
For the filling combine pumpkin puree, applesauce, yogurt, sugar, eggs, salt and all of the spices in a big bowl. Mix well.
Pour this mixture into your prepared pie crust and bake in the pre-heated oven at 220\u00b0C/425\u00b0F for 15 minutes, then lower the temperature to 175\u00b0C/350\u00b0F and bake for another 45 minutes or until filling is set.
Let cool in the pan. Enjoy!