Pies & Tarts

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

LIBBY'S®
Whole-Grain Pie Crust with LIBBY’S® Famous Pumpkin Pie Filling
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
55 min
Recipe Info - Serving Size
Servings
8 servings
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!

Whole-Grain Pie Crust with LIBBY’S® Famous Pumpkin Pie Filling combines the wholesome taste of a whole-grain crust with the beloved flavor of LIBBY’S®. This recipe elevates the classic pumpkin pie experience by infusing the rich, authentic taste of the filling made with LIBBY’S® 100% Pure Pumpkin along with NESTLÉ® CARNATION® Evaporated Milk. Every slice brings a comforting and festive feel, making it perfect for holiday gatherings like Thanksgiving and Christmas.

Whipped cream or topping adds an optional touch of indulgence, ensuring that each bite is a delightful treat. This easy recipe is a great choice for those holiday occasions where tradition meets better choices. Whether served at your next family Thanksgiving or as a sweet ending to a Christmas feast, this pie is sure to impress and satisfy.

Ideal for all your Thanksgiving and Christmas dessert needs, this nut-free and pure pumpkin dessert is not only delicious but also straightforward to make, fitting comfortably into busy holiday schedules. So go ahead and savor that extra slice of guilt-free delight, and celebrate your season with the warm, inviting flavors that only LIBBY’S® can offer.

INGREDIENTS

MAKE IT

Step 1

Combine flour, ground oats, 2 teaspoons sugar and 1/2 teaspoons 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.

Step 2

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.

Step 3

Mix 3/4 cup sugar, cinnamon, remaining 1/2 teaspoon salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Step 4

Pour into pie shell.

Step 5

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.

NOTE:

Do not freeze, as this will cause crust to separate from the filling.

INGREDIENTS

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