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!
Whole-Grain
Pie Crust with LIBBY’S® Famous Pumpkin Pie Filling
- 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 to 3 tablespoons very cold water
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-ounce) can NESTLÉ® CARNATION® Evaporated
Milk
Whipped cream or topping (optional)
- 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 425ºF
(220ºC) oven for 15 minutes. Reduce temperature to 350°F
(175ºC); 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.
Prep: 15 min | Cooking:
55 min | Cooling time: 2 hrs cooling | Yields: 8 servings
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.
Note: Do not freeze, as
this will cause crust to separate from the filling.
Nutritional Information
Per Serving (1/8 of recipe): Calories 300; Calories from Fat.
110; Total Fat 13g; Saturated Fat 8g; Cholesterol 90mg; Sodium
410mg; Carbohydrates 40g; Dietary Fiber 4g; Sugars 26g; Protein
8g
Recipe and photograph are
the property of Nestlé® and VeryBestBaking.com, used with permission.
