Pumpkin Pie With Spiced Oat Crust Recipe
Try this oatmeal crust spices up this pumpkin pie. The easy crust is made with oats, oil, and pecans, a quick crust to make on a busy day.
- Serves: 8 persons
- For the Crust:
- 1cup quick oats
- ¼cup all-purpose flour
- 3tablespoons light brown sugar, packed
- ¼cup pecans, very finely chopped
- ½teaspoon ground cinnamon
- 3tablespoons vegetable oil
- 1tablespoon water
- For the Filling:
- ⅓cup light brown sugar, packed
- ⅓cup granulated sugar
- 3large eggs
- 1 ½teaspoons vanilla extract
- ¼teaspoon salt
- 1teaspoon ground cinnamon
- ¼teaspoon ground ginger
- ¼teaspoon ground allspice
- dash nutmeg
- 1cup half-and-half
- 1(15-ounce) can solid-pack canned pumpkin
Step 1Lightly grease a 9-inch pie plate or spray with nonstick baking spray. Heat oven to 425 F.
Step 2In a mixing bowl blend oats with flour, brown sugar, pecans, and cinnamon. Combine the oil and water, then work into the crust until well blended. Pat into the prepared pie plate. Bake for 8 to 10 minutes, or until browned around the edges. Remove from the oven.
Step 3Whisk together the 1/3 cup brown sugar and granulated sugar, eggs, vanilla, salt, and spices. Blend in half-and-half until smooth, then blend in the pumpkin.
Step 4Pour the filling mixture into the prepared crust and bake for 10 minutes at 425 F. Reduce oven temperature to 350 F and bake for 30 to 40 minutes longer, or until the filling set. A knife inserted into the center of the pie will come out clean.