Pumpkin Pie with Oat-Pecan Crust

Name: Pumpkin Pie with Oat-Pecan Crust
Prep time: 25 min
Total time: 4 h 50 min
Yield: 8
Ingredients: 2 c. pecans; 1 c. old-fashioned rolled oats; 4 tbsp. unsalted butter, melted; 2 tbsp. granulated sugar; 3/4 tsp. kosher salt, divided; 1 c. pumpkin puree; 1/2 c. heavy cream; 1/3 c. packed light brown sugar; 1/4 c. whole milk; 2 large eggs plus 1 large egg white; 1/2 tsp. ground cinnamon; 1/2 tsp. ground ginger; Pinch ground cloves; Candied pecans, for serving

By Marian Cooper Cairns, Dawn PerryPublished: Oct 13, 2015

Jump to recipe

Brian Woodcock

Yields:

Prep Time:

25 mins

Total Time:

4 hrs 50 mins

Pump up this year's pumpkin pie with candied pecans.

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Ingredients

2 cups pecans
1 cup old-fashioned rolled oats
4 Tbsp. unsalted butter, melted
2 Tbsp. granulated sugar
3/4 tsp. kosher salt, divided
1 cup pumpkin puree
1/2 cup heavy cream
1/3 cup packed light brown sugar
1/4 cup whole milk
2 large eggs plus 1 large egg white
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Pinch ground cloves
Candied pecans, for serving

Directions

1. Step 1Preheat oven to 350 degrees F. Toast pecans and oats on a baking sheet until golden and fragrant, 10 to 12 minutes; cool.
2. Step 2Process pecans, oats, butter, granulated sugar, and 1/2 teaspoon salt in a food processor until finely ground, 2 to 4 minutes. Press mixture in bottom and up sides of a 9-inch pie plate. Freeze 15 minutes. Bake, on a baking sheet, until set, 20 to 25 minutes. Cool on a rack.
3. Step 3Whisk together pumpkin , cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, and 1/4 teaspoon salt. Pour into crust and bake until filling is set, 40 to 45 minutes. Cool on a rack. Chill at least 2 hours.
4. Step 4Serve topped with candied pecans.