Name: Whole-Grain Pie Crust with LIBBY’S® Famous Pumpkin Pie Filling
Prep time: 15 s
Cook time: 55 s
Total time: 190 s
Yield: 8
Ingredients: 3/4 cup whole-wheat flour; 1/2 cup old-fashioned oatsfinely ground; 2 teaspoons granulated sugar; 1 teaspoon saltdivided; 1/3 cup cold buttercut into small pieces; 2 to 3 tablespoons very cold water; 3/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 large eggs; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; Whipped cream or topping (optional)

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.