Author Notes: It looks like pumpkin pie, it smell like pumpkin pie, but it’s not pumpkin pie. It is savory and spicy. Give it a try —May I have that recipe
Serves: 8
Ingredients
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1
pie crust store bought or home made
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2
medium size onions, sliced thin
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1
tablespoon olive oil
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1
tablespoon balsamic vinegar
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1
tablespoon agave nectar
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1
tablespoon water
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1/8
teaspoon salt to taste
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2
eggs
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3
egg whites
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1/4
salt
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1/2
teaspoon pumpkin pie spice
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1/2
teaspoon black pepper
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1/2
teaspoon smoked paprika
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1/8
teaspoon cayenne pepper (optional)
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1
15 oz can pumpkin puree (NOT pumpkin pie filling!)
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1
cup plain 2% greek yogurt
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1
cup chopped walnuts
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1/2
teaspoon chili powder
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1/2
teaspoon smoked paprika
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1/2
teaspoon sumac or lemon pepper
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1/8
teaspoon salt
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1
tablespoon brown sugar
Directions
- Preheat oven to 350F
- Roll out the dough on a floured surface into a round disk, big enough to fit a non-stick 11?x1.5? 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, sauté 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 ¼ 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