Your National Pumpkin Day’s Recipe – The best Pumpkin Pie

For the crust 1 cup (120g) white whole wheat flour (measured correctly) ½ tsp salt 4 tbsp (56g) unsalted butter, cold and cubed 2 tsp nonfat milk 1 tsp pure maple syrup ½ tsp apple cider vinegar 1-2 tbsp (15-30mL) ice cold water For the filling 1 (15oz) can pumpkin purée ¼ cup (60g) plain nonfat Greek yogurt ½ cup (120mL) nonfat milk 1 tbsp (8g) cornstarch 1 ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground ginger ¼ tsp salt ⅛ tsp black pepper ¼ cup pure maple syrup 2 tsp vanilla extract ½ tsp vanilla crème