Pumpkin Pie With Spiced Oat Crust Recipe

Pumpkin Pie With Oat Crust
Diana Rattray
Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 8 servings
Yield: 1 9-inch pie
Nutrition Facts (per serving)
275 Calories
13g Fat
35g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 275
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 17%
Cholesterol 80mg 27%
Sodium 140mg 6%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Total Sugars 23g
Protein 6g
Vitamin C 3mg 13%
Calcium 112mg 9%
Iron 4mg 23%
Potassium 241mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This spiced oat crust is quick and easy to put together, and it's a nice change from a heavier pastry crust. To lighten the crust even more, omit the pecans.


For the Crust:

  • 1 cup quick oats

  • 1/4 cup all-purpose flour

  • 3 tablespoons light brown sugar, packed

  • 1/4 cup pecans, very finely chopped

  • 1/2 teaspoon ground cinnamon

  • 3 tablespoons vegetable oil

  • 1 tablespoon water

For the Filling:

  • 1/3 cup light brown sugar, packed

  • 1/3 cup granulated sugar

  • 3 large eggs

  • 1 1/2 teaspoons pure vanilla extract

  • 1/4 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground allspice

  • 1 dash nutmeg

  • 1 cup half-and-half

  • 1 (15-ounce) can solid-pack canned pumpkin

Steps to Make It

  1. Lightly grease a 9-inch pie plate or spray with nonstick baking spray. Heat oven to 425 F.

  2. In 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.

  3. Whisk 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.

  4. Pour 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.

Recipe Variation

  • Replace the half-and-half with 1/2 cup heavy cream or milk.