• 8servings
  • 105minutes
  • 81calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C
MineralsZinc, Natrium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium pie pumpkin (or acorn squash or butternut squash)

  2. 1 quart whole milk yogurt (strained overnight or up to 24 hours, discard whey)

  3. 1/2 cup agave nectar

  4. 1 tablespoon vanilla extract

  5. 1 tablespoon lemon juice

  6. 1 tablespoon cinnamon

  7. 1/4 teaspoon celtic sea salt

Instructions Jump to Ingredients ↑

  1. Fill the bottom of a baking dish with a little less than ¼ inch of water.

  2. Cut pumpkin in half, remove seeds, and place face down in baking dish.

  3. Roast pumpkin in the oven for 45-55 minutes until soft.

  4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups.

  5. In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes.

  6. Process in cinnamon and salt.

  7. Pour batter into a 9-inch tart pan.

  8. Bake at 350° for 45-50 minutes, until firm.

  9. Remove from oven, cool and serve.


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