Pumpkin-Orange Pie in a Walnut Crust
Contributed by Diane S.

                     *  Exported from  MasterCook  *

                   Pumpkin-Orange Pie in a Walnut Crust

Recipe By     : The Harrowsmith Country Life Baking Book
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --CRUST--
   1      cup           whole-wheat flour
   1      cup           ground walnuts
   3      tablespoons   oil
     1/4  cup           orange juice or water
     1/2  teaspoon      cinnamon
                        --FILLING--
   2      cups          cooked, mashed pumpkin
   1 1/2  cups          plain yogurt
     1/2  cup           orange juice
     1/4  cup           brown sugar
     1/2  cup           granulated sugar
   2                    eggs -- beaten
     1/2  teaspoon      salt
   1      teaspoon      cinnamon
     1/2  teaspoon      ginger
     1/4  teaspoon      nutmeg
     1/4  teaspoon      allspice
     1/8  teaspoon      cloves
   1      tablespoon    grated orange zest

Combine crust ingredients and press into a 9-inch pie pan.  Set aside.

To make the filling, beat together pumpkin, yogurt, orange juice, sugars,
and eggs.   Add salt, spices and orange zest, and stir until thoroughly
blended.  Pour into pastry-lined pie pan.  Bake in preheated 425F oven for
15 minutes, lower temperature to 350F, and continue baking for 45 minutes,
or until knife inserted in the middle comes out clean.

Yield:  One 9-inch pie

Recipe by:  Amy Shorlidge, East Falmouth, Massachusetts and Mark Newman,
Ithaca, New York.

                   - - - - - - - - - - - - - - - - - -

NOTES : A flavorful combination of pumpkin and citrus in a nutty crust.
Using low-fat or non-fat yogurt instead of the usual evaporated milk or
cream makes this a healthier dessert.