Pumpkin Pie with Oat-Pecan Crust
Looking for a delicious twist on an old tradition? Pumpkin Pie with Oat-Pecan Crust has a creamy pumpkin filling with a nutty, unique crust.From Country Living Magazine
Ingredients
- 2 cups pecans
- 1 cup old-fashioned rolled oats
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ¾ teaspoon kosher salt, divided
- 1 cup pumpkin puree
- ½ cup heavy cream
- ⅓ cup packed light brown sugar
- ¼ cup whole milk
- 2 large eggs plus 1 large egg white
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch ground cloves
- Candied pecans, for serving
Instructions
- Preheat oven to 350 degrees F. Toast pecans and oats on a baking sheet until golden and fragrant, 10 to 12 minutes; cool.
- Process pecans, oats, butter, granulated sugar, and ½ teaspoon salt in a food processor until finely ground, 2 to 4 minutes. Press mixture in bottom and up sides of a 9-inch pie plate. Freeze 15 minutes. Bake, on a baking sheet, until set, 20 to 25 minutes. Cool on a rack.
- Whisk together pumpkin , cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, and ¼ teaspoon salt. Pour into crust and bake until filling is set, 40 to 45 minutes. Cool on a rack. Chill at least 2 hours.
- Serve topped with candied pecans.
Notes
What I'd Do Different Next Time
I'd cut the amount of pecans to 1¾ cups.
