For the Pumpkin Pie Filling

2 cups pumpkin puree
1 1/2 cups Vanilla Latta Kefir
1/2 cup applesauce (unsweetened)
2 tbsp dark brown sugar, packed
2 tbsp light brown sugar
2 eggs, beaten
1 pinch salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground vanilla bean
1/16 teaspoon clove

For the crust

1 cup whole wheat flour
1/2 cup ground walnuts
1/2 cup walnuts, chopped
1/4 cup applesauce
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice


For the crust combine flour, ground walnuts, chopped walnuts, applesauce, cinnamon and pumpkin pie spice in a bowl. If mixture does not come together, add a teaspoon or so more applesauce. Press mixture into a greased pie plate of 24 cm/9 inch in diameter.

For the filling combine pumpkin puree, applesauce, vanilla kefir, sugar, eggs, salt and all of the spices in a big bowl. Be sure to mix well.

Pour this mixture into your prepared pie crust and bake in the pre-heated oven at 425°F for 15 minutes, then lower the temperature to 350°F. Bake for another 45 minutes or until filling is set.

Let cool in the pan for about 30 minutes and enjoy!


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