When we learn to Love

Cast Iron Pumpkin Pie

This is one of those baby step things for our family.  This isn't a "healthy" pie, but a healthier one.  Nothing out of a can, natural pumpkin pie recipe.  I also lost my pie pan so improvised on a Cast Iron pan.

I like to use the pie crust recipe here: Pie Crust with real Butter  

Ingredients for Filling:

2 cups pumpkin (cooked up some pumpkins (oven 50 min @ 375) and scraped out the filling) If the filling is too stringy blend with blender.

1.5 cups plain yogurt 
1/2 cup brown sugar
1/3 cup white sugar
1/2 tsp. salt
2 eggs + 1 yolk
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. cardamon
1/2 tsp. lemon zest (optional) sometimes I use it, sometimes I don't :)

Sometimes I separate the dry and wet and mix separately before I mix together, sometimes I just whip it all together at the same time. I haven't found a difference.
Bake preheated 15 min. @ 425
reduce heat to 350 for 45 min. or until done.