Step 1

Preheat oven to 350F

Step 2

Roll out the dough on a floured surface into a round disk, big enough to fit a non-stick 11"x1.5" with removable bottom tart pan (approximately 13 inches).

Step 3

Roll dough over rolling pin and carefully unroll it onto the tart pan. Press it evenly with your fingers so the dough comes up the sides of the pan.

Step 4

Prick the bottom and sides with a fork and bake for 12-15 minutes. Set aside to cool

Step 5

In the meantime, sauté the onions in olive oil in a large skillet at medium-high heat for about 5 minutes. Add balsamic vinegar, agave and water. Reduce heat to low and continue cooking for another 5-7 minutes. Set aside

Step 6

Beat eggs and egg whites in a large bowl. Season with ¼ teaspoon salt, add pumpkin puree and all the spices and mix well.

Step 7

Whisk in greek yogurt until well incorporated. Add caramelized onions and mix well.

Step 8

To prepare the walnut topping, combine walnuts, spices and brown sugar in a medium bowl and mix well so the walnuts are well coated with the spices

Step 9

Pour pumpkin filling into pie crust, top with walnuts and bake at 350F for 45-50 minutes