Prepare your favorite crust, roll as thinly as possible, and place in an 11" tart pan with a removable bottom.
Briskly whisk together:
1 1/2 C. pumpkin
1 C. Chobani fat-free vanilla Greek yogurt
2 large eggs
1-2 Tblsp. maple syrup, to taste
1 Tblsp. flour
grated fresh ginger, to taste **** key ingredient
cinnamon, to taste
Fold in:
2 small-medium apples, peeled and very thinly sliced
Ingredient measurements are approximate, as I
eye-balled everything. Consistency should be somewhere between that of custard and thickly beaten egg whites, so that it can hold low peaks in your pan, as pictured. If you want it lighter, use more yogurt and less pumpkin; vice versa for a richer color and flavor.
With my Dad's mallet (Gavin loves that word), I pounded almonds and then gently crushed in about four or five thin gingersnaps, to sprinkle over the top.
Bake in preheated 375-degree oven for about 50-60 minutes. If topping is browning too much, you can place a piece of foil loosely over it.
Delicious alternative - much lower in calories, fat and sweetness than traditional pie.
♥ Bon Appétit
♥ Bon Appétit
