Pumpkin Pie With Oats Crust Recipe

Recipe By Slurrp

This pumpkin pie with oats crust is a delicious twist on the classic Thanksgiving dessert. The crust is made with a combination of oats, flour, and butter, giving it a nutty and slightly chewy texture. The filling is a creamy blend of pumpkin puree, spices, and sweetened condensed milk, creating a rich and velvety custard. Topped with a dollop of whipped cream, this pie is the perfect ending to any holiday meal.

4.5
23 Rating -
Rate
Vegdiet
1hr 10minstotal
20minsPrep
50minsCook
1hr 10m.total
20m.Prep
50m.Cook
Pumpkin Pie With Oats Crust
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ingredients serve

Ingredients for Pumpkin Pie With Oats Crust Recipe

  • as per your need For The Crust
  • 1 cup Oats
  • 1 cup All Purpose Flour
  • 1/4 cup Brown Sugar
  • 1/2 cup Melted Butter
  • as per your need For The Filling
  • 1 can Pumpkin Puree
  • 1 can Sweetened Condensed Milk
  • 2 Eggs
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Salt
  • as needed For Serving
  • as per your need Whipped Cream

Directions: Pumpkin Pie With Oats Crust Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
  • STEP 2.In a medium bowl, combine the oats, flour, brown sugar, and melted butter. Mix until the mixture resembles coarse crumbs.
  • STEP 3.Press the oat mixture into the bottom and sides of the greased pie dish to form the crust.
  • STEP 4.In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
  • STEP 5.Pour the pumpkin mixture into the prepared crust and smooth the top with a spatula.
  • STEP 6.Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
  • STEP 7.Remove from the oven and let cool completely before serving.
  • STEP 8.Serve with a dollop of whipped cream and enjoy!

Cooking Tips

  • For a gluten-free version, use gluten-free oats and a gluten-free flour blend.
  • Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
  • If the crust starts to brown too quickly, cover it with aluminum foil to prevent burning.

Storage and Serving

  • Store any leftover pie in the refrigerator for up to 3 days.
  • To serve, let the pie come to room temperature or warm it slightly in the oven before serving.
  • Serve slices of pie with an additional dollop of whipped cream, if desired.
Nutrition
value
728
calories per serving
49 g Fat11 g Protein58 g Carbs10 g FiberOther

Current Totals

  • Fat
    49g
  • Protein
    11g
  • Carbs
    58g
  • Fiber
    10g

MacroNutrients

  • Carbs
    58g
  • Protein
    11g
  • Fiber
    10g

Fats

  • Fat
    49g

Vitamins & Minerals

  • Calcium
    305mg
  • Iron
    12mg
  • Vitamin A
    605mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    108mg
  • Manganese
    < 1mg
  • Phosphorus
    343mg
  • Selenium
    16mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp