YOGURT PUMPKIN PIE

YOGURT PUMPKIN PIE 3 beaten eggs 2 cups cooked pumpkin 1-1/2 cups plain kefir or yogurt 3/4 cup maple syrup 2 tablespoons Myer's dark rum 1 teaspoon pumpkin pie spice 1/2 teaspoon vanilla pinch of salt 1 pie crust (bottom)

If using fresh pumpkin, drain in cheesecloth to remove excess liquid. In the bowl of an electric mixer, combine ingredients (other than pie crust).

Pour filling into an 8-inch pie crust.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).

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