Pumpkin Maple Pie

2 frozen whole wheat crusts
4 cups / 1 quart jar pureed pumpkin
5 (duck) eggs
3/4 cup maple syrup
1 cup (vanilla) soy or goat yogurt
1 teaspoon seasalt
2 (heaping) teaspoons cinnamon
1 (heaping) teaspoon ginger
1/2 teaspoon nutmeg


I buy the crust (natural food section), but you're welcome to make your own.

Preheat the oven to 375 degrees Fahrenheit.

Combine all ingredients and whisk until smooth. Pour into the crusts and bake until the crust is golden brown, about 65 minutes. The filling will balloon up, but with cooling settle down again. Cool on a rack, then cover and refrigerate until serving time.

The pureed pumpkin can easily be substituted by pureed Butternut Squash and/or Spaghetti Squash, depending on what you have left in cold storage.

I won 2nd place with this recipe at the annual Halloween Pumpkin Pie Competition at the Ithaca Farmers Market! Later, I found out that I swapped teaspoon with tablespoon measures - which explained why the judges thought my filling so nicely spicy :-)

Adapted (dairy freed) from the famous Moosewood Restaurant cookbook "Moosewood Celebrates", pages 174-175.