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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!"

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
55 Min

Ready In:
3 Hrs 10 Min

Servings (Help)

US Metric Calculate

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

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.
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.
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.
Pour into pie shell.
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.