The ultimate healthy pumpkin pecan pie hybrid. It has a yummy pecan oat crust that tastes like shortbread with a luscious, creamy pumpkin pie filling full of warm spices and lightened with greek yogurt. This is sure to please all pie lovers at your thanksgiving table!
The big Thanksgiving dessert question: pumpkin pie or pecan pie?
I am team pumpkin. I am obsessed with all things pumpkin spice and prefer the creamy texture of pumpkin pie.
My mom is team pecan pie, along with so many others. But I have never been a huge fan of pecan pie. Don’t get me wrong, I love pecans. The issue I find with this pie is it is too cloyingly sweet from the corn syrup, which takes away from the beautiful nutty, buttery flavor of the pecans.
So how to please both pie lovers at Thanksgiving?
I had an idea: why not combine both flavor profiles to make one ultimate thanksgiving pie?
My creation: A greek yogurt pumpkin pie with a pecan oat shortbread crust.
The crust mimics the flavor of a pecan pie but has a flaky, crunchy texture. The filling stays true to regular pumpkin pie; luscious, creamy, and packed with warm, fall spices. Plus, I made it with greek yogurt instead of condensed sweetened milk so it is low in calories and fat. It is also refined sugar free and gluten free.
Let’s get to cooking!
The first step is to make the crust. In a food processor, add in the oats and pulse until they resemble sand. Take them out and set aside. Do the same thing with the pecans. Add the oats and the remaining crust ingredients back into the food processor and pulse until all the ingredients come together and look like wet sand.
The combination of the maple syrup and pecans is what makes this crust taste so similar to pecan pie. The maple syrup has a rich complex flavor profile and adds the yummy, sticky sweetness, much like the corn syrup in pecan pie, but without all that processed sugars that are harder for your body to break down.
In a 9 inch pie pan, press the oat pecan crumble so it is evenly distributed among the bottom and sides of the pan. Tip: Use the back of a measuring cup to press the crust into the pan. It will help to evenly distribute the crust and press it down hard enough so the crust will hold together. Bake the crust for 8 minutes.
While the crust is baking, you can start making the filling. The filling is so simple to make and comes together in a matter of minutes. In a bowl, add the eggs and coconut sugar and whisk until the sugar is dissolved. I add the coconut sugar first to make sure it incorporates well into the batter and does not leave grains of sugar running through your pie. Add the remaining ingredients and mix until well incorporated. It is important to make sure all of your ingredients are at room temperature so they easily mix together and create a lump free pie filling.
My secret ingredient in this filling is orange zest. Orange pairs so nicely with pumpkin and fall spices, like cinnamon and ginger. You can barely taste the orange flavor in the finished product, but it helps bring out the other flavors so the pie really pops.
I also have a nice shortcut for this pie. I use pumpkin pie spice. Pumpkin pie spice is a combination of all your favorite fall spices in one blend: cinnamon, ginger, nutmeg, and allspice. That way you only need to purchase one spice blend instead of 4 different spices. This is especially helpful if you do not use many of these spices regularly. I added ¼ teaspoon more ginger because I love that ginger flavor and I think it pairs so beautifully with the addition of orange zest. If you do not like ginger as much or do not have it on hand, you can skip this step and the pie will still be very flavorful.
Pour the batter over the pre-baked crust. Then pop the pie back into the oven and bake for 35-40 minutes. You will know the pie is done when the filling is set and the crust is golden brown.
The pie turned out heavenly. The greek yogurt is barely detectable, but makes the filling creamy and super healthy. The pie is packed with warm fall spices. The addition of orange zest helps brighten the pie and makes the other flavor shine through.
Oh and the pecan oat crust – it is flaky, flavorful, and crunchy. It adds a nice texture to the soft, velvety filling. No reasons to feel guilty about going for a second slice of this pie – it is gluten free, refined sugar free, and low in calories. Also, greek yogurt is low in sugar and high in protein (and so much better for you then condensed milk typically used in pumpkin pie). Also, pumpkin is is a fall superfood. It is high in fiber and low in fat. Plus, it helps fight cancer, boosts your immune system, and protects your skin from wrinkles. And how doesn’t want all of that??
I think both pumpkin and pecan pie lovers will be very satisfied by this pie! It is delicious and a great way to please the whole family with just one dessert.
I hope you enjoy it!
Greek Yogurt Pumpkin Pie with Pecan Shortbread Crust
Greek Yogurt Pumpkin Pie with Pecan Oat Crust
- 1 cup greek yogurt, strained and at room temperature
- 2 eggs, at room temperature
- 1 15 oz can of pumpkin
- 2 T pumpkin pie spice
- ¼ tsp. ground ginger
- 2 T coconut sugar
- ½ cup maple syrup
- 2 tsps. Vanilla
- Zest of one orange
- ½ tsp. sea salt
- 1 ½ cups gluten free oats
- 1 ½ cups pecans
- 2 T coconut sugar
- 2 T maple syrup
- ½ cup coconut oil
- ½ tsp. sea salt
- Preheat oven to 350 degrees. Grease a 9in pie pan.
- Make the Crust. In a food processor, pulse the oat until resembles sand. Set aside. Next, pulse the pecans until resembles sand. Add oat back in. Add remaining ingredients. Pulse until all ingredients are combined. Pour the mixture into the greased pie pan and press down with hands or back of a measuring cup until it evenly covers the bottom and sides of the pan. Bake for 8 minutes.
- Make the filling. In a large bowl, add eggs and whisk until with coconut sugar until sugar is dissolved and mixed well with eggs. Add in remaining ingredients and mix until well-incorporated. Pour on top of the crust.
- Bake for 35-40 minutes or until custard is set and crust is slightly browned.
- Let cool for 30 minutes. Can serve right away or refrigerate for up to 2 days.
- Serve and enjoy!