|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 3g||11%|
|Total Sugars 23g|
|Vitamin C 3mg||13%|
|*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.
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
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. 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.
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.
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.
- Replace the half-and-half with 1/2 cup heavy cream or milk.