Pumpkin Pistachio Pie Not Reviewed

Pistachios and raisins form the crust for this creamy pumpkin and yogurt pie. Stevia powder substitutes for sugar.

Ingredients:

• Crust:
• 1 1/2 cups pistachios
• 1 cup golden raisins or sweetened dried cranberries or combination of both
• 3 tbsp ground flax meal
• Dash salt
• Filling:
• 2 cups pureed or canned pumpkin, with skin optional
• 1 cup strained yogurt
• 4 packets Stevia powder
• 1 tsp cinnamon bouquet garni
• 1 tsp ginger
• 1/2 tsp clove
• 1/2 tsp cardamom
• 1/4 tsp nutmeg
• Dash salt

Directions:

Pour yogurt through cheese cloth and allow it to strain in refrigerator for at least 4 hours. To prepare crust, add pistachios to a food processor and process until fine. Add raisins or cranberries, flax seed meal and salt then process until well combined with pistachios. It should stick together when pressed together between thumb and finger. Press mixture into an 8 inch round pie pan and place in freezer while preparing filling. Once yogurt is strained, combine with pumpkin, spices, salt and stevia powder. Remove pie pan from freezer and pour filling into crust and refrigerate until ready to serve.

Number of Servings: 8

Notes from the Cook: The lack of sugar in this recipe is made up for by the natural sugars in the raisins in the crust. The stevia can be omitted, in fact, if it cannot be found in your supermarket, as the raisins really provide enough sweetness for both the filling and the crust.