Instructions

Preheat oven to 350º

For the topping:

You can thicken the yogurt by placing it in a mesh strainer lined with cheesecloth or a large coffee filter.

Set the strainer over a bowl to catch the whey.

For the crust:

In a mixing bowl, stir together the flour and applesauce until a nice dough ball forms.

Divide the dough into 24 equal sized pieces.

Place a ball in each well of a mini muffin tin and press to flatten.

Bake the crust for 8 min or until just starting to color.

Let cool before removing from pan.

For the filling:

Peel and mash the banana in a large bowl.

Add the pumpkin puree and stir to combine.

Divide the filling among the pie crusts and top with yogurt.