Press your favorite pie crust dough into a 10-inch quiche dish. Thinly slice apples onto the bottom. Fill with a thoroughly combined mixture of:
3 beaten eggs
2 cups pumpkin
1 1/2 cups plain, low-fat yogurt
1/2 cup pure maple syrup
1 1/2 teaspoons pumpkin pie spice (OR a mixture of your own cinnamon and spices)
1/2 teaspoon pure vanilla extract
pinch of salt
Bake at 425 for 15 minutes; reduce to 350 degrees. Continue baking till custard sets... approximately one hour. In spite of instructions to refrain from freezing pumpkin pie, I've never had a problem with the filling separating from the crust. I simply cannot leave everything till the last minute.
2 cups plain, low-fat yogurt
1/4 - 1/2 cup honey OR pure maple syrup
1 cup low-fat evaporated milk
2 tablespoons vanilla
a dollop of pumpkin
cinnamon to taste
Churn in your frozen yogurt maker, according to directions. Add chopped almonds and semisweet chocolate chips during the last five minutes of freezing. YUM!
