Description
This pumpkin pie features a unique oats crust and a spiced pumpkin filling, perfect for warming up chilly winter days.
Ingredients
Units
Scale
- 1 cup (240 ml) quick cooking oats
- 1/2 cup (120 ml) all-purpose flour
- 3 tbsp olive oil
- 2 tbsp cold water, or more as needed
- A pinch of salt
- 1 1/2 cups (360 ml) pumpkin puree
- 1/2 cup (120 ml) plain milk or coconut milk
- 1/2 cup (120 ml) brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- For the crust, lightly grind the oats and mix them with salt and all-purpose flour in a large bowl.
- Make a well in the center and pour in the olive oil. Rub the dry ingredients with your fingertips to incorporate the oil until the mixture resembles coarse crumbs.
- Add cold water gradually and mix until the dough holds together. Press the dough into a 9-inch pie pan evenly across the bottom and up the sides.
- For the filling, in a separate bowl, combine the pumpkin puree, milk, brown sugar, cinnamon, nutmeg, ginger, eggs, and vanilla extract. Mix until smooth and well combined.
- Pour the pumpkin filling into the prepared crust and smooth the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool completely on a wire rack before serving.
Notes
- For a dairy-free version, use coconut milk instead of plain milk.
- Store leftovers in the refrigerator for up to 3 days.
- The crust can be made ahead and stored in the fridge for a day before baking.
- If the crust seems too dry, add a little more water, one teaspoon at a time.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 grams
- Sodium: 150 mg
- Fat: 10 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 4 grams
- Cholesterol: 35 mg