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.

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Zucchini Stuffing with Mushrooms & Garlic