Description
This pumpkin pie features a unique oats crust and a spiced pumpkin filling, perfect for warming up chilly winter days.
Ingredients
Units
- 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
- 2 tbsp cornflour or arrowroot powder
- Caramel chips or chocolate chips, a few (optional)
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 390°F (200°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.
- Bake the crust for 10 minutes, then remove from the oven.
- For the filling, mix the cornflour or arrowroot powder into the cold milk until smooth, then stir this into the pumpkin puree until well combined.
- Pour the pumpkin filling into the baked crust and spread evenly. Sprinkle caramel or chocolate chips over the top.
- Bake for 35-40 minutes, until the top turns golden brown.
- Allow the pie to cool completely before slicing, as it takes time for the filling to firm up.
- Dust with powdered sugar and serve cold with fresh cream or caramel sauce.
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