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Nutritional Guidelines (per serving) | |
---|---|
378 | Calories |
23g | Fat |
38g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 378 |
% Daily Value* | |
Total Fat 23g | 30% |
Saturated Fat 9g | 44% |
Cholesterol 147mg | 49% |
Sodium 234mg | 10% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 3g | 10% |
Protein 7g | |
Calcium 92mg | 7% |
*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. |
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.
Ingredients
- 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 cinnamon
- 3 tablespoons vegetable oil (mixed with 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 vanilla
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- dash nutmeg
- 1 cup half-and-half (or 1/2 cup heavy cream and 1/2 cup milk)
- 1 can (15 ounces) solid pack pumpkin
Steps to Make It
-
Lightly grease a 9-inch pie plate or spray with nonstick baking spray. Heat oven to 425 F.
-
In a mixing bowl blend oats with flour, brown sugar, pecans, and cinnamon. Work oil in 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.
-
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.
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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.
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