Ingredients

The following ingredients have 8 Servings
  • 1 pie crust store bought or home made
  • 2 medium size onions, sliced thin
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon agave nectar
  • 1 tablespoon water
  • 1/8 teaspoon salt to taste
  • 2 eggs
  • 3 egg whites
  • 1/4 salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 15 oz can pumpkin puree (NOT pumpkin pie filling!)
  • 1 cup plain 2% greek yogurt
  • 1 cup chopped walnuts
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sumac or lemon pepper
  • 1/8 teaspoon salt
  • 1 tablespoon brown sugar

Instruction

  • 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