Ingredients: 1 store bought or home made pie crust,2 medium size onions, sliced thin,1 tbsp olive oil,2 tbsp balsamic vinegar,1 tbsp agave nectar,1 tbsp water,1/8 tsp salt,2 whole egss plus 3 egg whites,¼ tsp salt,½ tsp pumpkin pie spice,½ tsp black pepper,½ tsp smoked paprika,1/8 tsp cayenne pepper (optional),1-15oz can pumpkin puree (NOT pumpkin pie filling!),1 cup plain 2% greek yogurt,1 cup chopped walnuts,½ tsp chili powder,½ tsp sumac or lemon pepper,1 tbsp brown sugar
Instructions:
- Preheat oven to 350F
- Roll out the dough on a floured surface into a round disk, big enough to fit a non-stick 11×1.5 with removable bottom tart pan (approximately 13 inches).
- Roll dough over rolling pin and carefully unroll it onto the tart pan. Press it evenly with your fingers so the dough comes up the sides of the pan.
- Prick the bottom and sides with a fork and bake for 12-15 minutes. Set aside to cool
- In the meantime, saut the onions in olive oil in a large skillet at medium-high heat for about 5 minutes.
- Add balsamic vinegar, agave and water. Reduce heat to low and continue cooking for another 5-7 minutes. Set aside
- Beat eggs and egg whites in a large bowl. Season with teaspoon salt, add pumpkin puree and all the spices and mix well.
- Whisk in greek yogurt until well incorporated.
- Add caramelized onions and mix well.
- To prepare the walnut topping, combine walnuts, spices and brown sugar in a medium bowl and mix well so the walnuts are well coated with the spices
- Pour pumpkin filling into pie crust, top with walnuts and bake at 350F for 45-50 minutes
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