Instructions

For the topping:

1. Thicken the yogurt by placing it in a mesh strainer lined with cheesecloth or a large coffee filter.
2. Set the strainer over a bowl to catch the whey.

For the crust:

1. Preheat oven to 350º.
2. In a mixing bowl, stir together the flour and applesauce until a nice dough ball forms.
3. Divide the dough into 24 equal sized pieces.
4. Place a ball in each well of a mini muffin tin and press to flatten.
5. Bake the crust for 8 min or until just starting to color.
6. Let cool before removing from pan.

For the filling:

1. Peel and mash the banana in a large bowl.
2. Add the pumpkin puree and stir to combine.
3. Divide the filling among the pie crusts and top with yogurt.