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.