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

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

6

"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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Ingredients

3 h 10 m servings 298 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
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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.
  • Notes:
  • Do not freeze, as this will cause crust to separate from the filling.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

I made this for a holiday dessert, and it was a huge hit. I made the crust using a food processor to grind the oats, then added the other crust ingredients. Very fast & easy. I cut the sugar ...

Most helpful critical review

I didn't care for the crust. I guess it is not bad for healthy crust, but I would prefer a traditional white flour crust.

I made this for a holiday dessert, and it was a huge hit. I made the crust using a food processor to grind the oats, then added the other crust ingredients. Very fast & easy. I cut the sugar ...

My first time EVER making a pie and I used this recipe! OMG !! Awsome, delicious! There are still some tricks and things that I have to learn and pick up with the pie shell but otherwise, eas...

Crust was great! I am not a pastry chef by any means, but this crust was easy to wrk with. i didnt make the pumpkin pie part (yet). I used it to make an apple pie. I made a crumb topping wit...

I used this recipe for the Pie Crust. PHENOMENAL! Really amazing. Thank you!

I didn't care for the crust. I guess it is not bad for healthy crust, but I would prefer a traditional white flour crust.

I used this recipe for the crust alone, not the filling, since I was looking for a whole grain crust for a pot pie. I tried to follow the recipe exactly, but I had to put in twice as much water ...