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

Whole-Grain Pie Crust with LIBBY’S® Famous Pumpkin Pie Filling
Makes:
8 servings
Prep Time:
15
minutes
Total Time:
190
minutes
based on
1 reviews
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!

In this recipe:



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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 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 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® 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 425º F oven for 15 minutes. Reduce temperature to 350° 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.

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.


Reviews:

Review This Recipe
  •  Star(s)

    What a pie

    Raymond Schaefges from WOOD DALE, IL

    Great pie

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 300
  • Calories from Fat: 110
  • Total Fat: 13g (20% of DV)
  • Saturated Fat: 8g (40% of DV)
  • Cholesterol: 90mg (30% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 26g
  • Protein: 8g
  • Vitamin A: 140% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 6% of DV

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

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

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 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 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® 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 425º F oven for 15 minutes. Reduce temperature to 350° 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.

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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