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Whole-Grain Pie Crust with LIBBY'S® Famous Pumpkin Pie Filling

By: Libby's  
"Get the traditional pumpkin pie taste without using the same, traditional crust. Try substituting your regular pie crust with this whole-grain crust, and LIBBY'S® Famous Pumpkin Pie Filling, for a guilty-free way to enjoy that extra slice of pie!"

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Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
3 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 1 -9-inch pie
 

Ingredients

  • Crust:
  • 3/4 cup whole-wheat flour
  • 1/2 cup old-fashioned oats, finely ground
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1/3 cup cold butter, cut into small pieces
  • 2 tablespoons very cold water, or as needed
  •  
  • Filling:
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
  • Whipped cream or topping (optional)

Directions

  1. For Crust: Combine flour, ground oats, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend together with a fork until mixture holds together.
  2. Shape dough into ball; place on lightly floured sheet of wax paper. Top with additional piece of wax paper; roll out dough to 1/8-inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate; slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired.
  3. For Filling: Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  4. Pour into pie shell.
  5. Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350 degrees F F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or topping before serving.

Footnotes

  • Tips:
  • Substitute whole-wheat pastry flour for a finer textured, flakier pie crust.
  • Oats can be finely ground in a food processor or blender.
  • 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.
  • Do not freeze, as this will cause crust to separate from the filling.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 298 | Total Fat: 13.2g | Cholesterol: 87mg

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