Home Recipes Pumpkin Pie with an Oatmeal Crust

Pumpkin Pie with an Oatmeal Crust

by Bay Sandoval
3 minutes read

I threw together a pumpkin pie recipe because we had a TON of pumpkin purée from the pumpkins we processed today and my brother was coming over. They turned out so delicious and somewhat healthy!

They’re made with olive oil, which is super good for you, the oats provide some fiber, and I put less sugar in the recipe than most pies call for. And because they’re made with fresh pumpkin, some of those nutrients are also preserved (as opposed to canned pumpkin).

I also didn’t have any evaporated milk (who does!?), so I added extra eggs and that worked wonderfully!

Here’s the crust recipe:

(Makes 2 pies)

  • 2 cups quick oats
  • 2/3 cups whole wheat flour
  • 1/2 cup sugar
  • 1 tsp salt
  • 1/2 cup olive oil

Mix ingredients together, divide in half, and then press into two pie pans.

Next, make pumpkin pie filling:

  • 6 eggs
  • 3/4 cup sugar
  • 2 tsp cinnamon
  • 1 tsp apple pie spice
  • 4 cups fresh pumpkin
Pour it in the pie pans and bake at 425(°F) for 15 minutes, then lower temp to 350(°F) and bake another 45 minutes.
 

This was way better than I expected it to be, even though it was thrown together and I had no evaporated milk! That’s why I added the extra eggs. But it worked out great!! 

What’s your favorite pumpkin pie recipe?

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