Whole-Grain Pie Crust with LIBBY'S® Famous Pumpkin Pie Filling Recipe - Allrecipes.com
Whole-Grain Pie Crust with LIBBY'S(R) Famous Pumpkin Pie Filling Recipe
  • READY IN 3+ hrs

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

Recipe by  

"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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Original recipe makes 1 -9-inch pie Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    3 hrs 10 mins

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.
Kitchen-Friendly View

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2009

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 down to 1/2 cup in the filling, since our family prefers a bit less sweetness in most desserts. The fact that the crust is whole grain with oats takes a bit of the guilt out of eating it. I also like that it uses butter, no shortening, in the crust. It has good flavor.

 
Most Helpful Critical Review
Dec 03, 2010

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.

 

8 Ratings

Dec 06, 2010

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, easy to follow instructions and the end result was amazing. I was actually surprised that I made it! My husband doesnt even like pumpkin or pumpkin pie and he just loved it! Just as good as any restaurant style pumpkin pie. The only thing I changed was used half brown sugar and half granulated. Being Indian I of course had whole cloves and cinammon sticks in my cupboard, which I grinded up so you can imagine the smell of this pie! I'm definitely gonna save this recipe to use for like ever! Anyone who is looking for a recipe for this kinda pie . . try this one . . you wont be disappointed!

 
Nov 17, 2010

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 with oats too, from the the apple crispII recipe on this site. MMMM, a nice guilt free dessert!

 
Nov 10, 2010

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

 
Oct 26, 2011

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 as it called for, and it was still a little dry. The dough still rolled out surprisingly well after letting it rest a while in the fridge. The flavor was good; I think the oat/wheat combo was a nice mix, but next time I make it I would like to try using whole wheat pastry flour and pre-milled oat flour in the same amounts and sift it a couple times to create a lighter texture, which I think would be especially helpful for a dessert pie, without sacrificing on the nutrition.

 

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Nutrition

  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 411 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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