Pumpkin Pie With Whole-Wheat Crust
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Servings 9 servings
Calories 212 kcal
Ingredients for Pie Crust:
1 cup quick-cooking rolled oats
1 cup whole-wheat flour
¼ cup ground raw almonds
1 Tbsp maple syrup (or honey)
¼ tsp sea salt
3 Tbsp coconut oil
1 Tbsp water
Ingredients for Pumpkin Pie:
1 (15 oz. can) pumpkin puree
2 large eggs, lightly beaten
1 tsp pure vanilla extract
¼ cup maple syrup (or honey)
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp sea salt
⅔ cup evaporated nonfat milk
Instructions for Pie Crust:
Preheat oven to 425° F.
Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
Instructions for Pumpkin Pie:
Reduce oven temperature to 350° F.Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
Add cinnamon, nutmeg, salt, and milk; mix until just blended.
Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.