Pumpkin & Spice Pie

Total Time: 80m
Servings: 8
Serving Size: 1 slice
Level: Medium
Calories: 310

Holiday Dessert Diabetes Friendly Vegetarian

Ingredients

For the crust:

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 Tbs unsweetened cocoa powder
1 Tbs sugar
1/4 tsp kosher salt
8 Tbs (1 stick) butter, chilled and cut into 1/4inch cubes
5 Tbs or more icecold water

For the filling:

1 15oz can pure pumpkin puree
1/4 cup heavy cream
1 container (5.3oz) siggi’s Pumpkin & Spice 1.5% skyr
2 large eggs
1 tsp pure vanilla extract
1/2 cup sugar
1 1/2 tsp cinnamon
1/4 tsp kosher salt

Nutrition Facts per serving

Calories 310, Protein 6g, Total Fat 16g, Saturated Fat 10g, Cholesterol 90mg, Sodium 160mg, Total Carbohydrates 36g, Sugars 18g

Preparation

In a food processor, pulse the flours, cocoa powder, sugar, and salt until well combined. Add the butter and pulse until small, pea sized pieces remain. Add about 5 Tbs of water and pulse until the dough just begins to come together, adding more water if needed.

Turn the dough out onto a lightly floured clean surface. Shape into a disc, cover with plastic wrap and refrigerate for about 1 hour.

Let dough sit at room temperature for about 15-20 minutes, then roll into a circle, about 12 inches in circumference. Transfer to a 9-inch pie pan; trim away excess dough, or tuck under and crimp edges with your fingers or a fork.

Preheat the oven to 350* F.

To make the filling, combine all the ingredients in a medium bowl and stir until smooth. Pour into prepared pie pan and bake for about 45-55 minutes, rotating halfway through. Bake until most of the pie is set, but the center is still a touch wobbly.

Cool the pie on a cooling rack and serve at room temperature with whipped cream or a dollop of siggi’s Pumpkin & Spice yogurt!