RECIPE COLLECTION
“WHOLE-GRAIN PIE CRUST W/ PUMPKIN PIE FILLING” IS IN:

WHOLE-GRAIN PIE CRUST W/ PUMPKIN
PIE FILLING
 
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!

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

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.

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)

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 425°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.

Estimated Times: Preparation - 15 minutes; Cooking - 55 minutes; Cooling Time - 2 hours cooling.

Yields 8 servings.

© 2009 and ®/™ Société des Produits Nestlé S.A., Vevey, Switzerland, used with permission.

Submitted by: LIBBY'S® Pumpkin

 

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