Pumpkin Pie with Whole Wheat Crust
With cinnamon, nutmeg, and pure pumpkin puree, this pumpkin pie is sure to become a Thanksgiving favorite.
Ingredients for Pie Crust:
- 1 cup quick-cooking old-fashioned oats
- 1 cup whole wheat flour
- ¼ cup ground raw almonds
- 1 tbsp. maple syrup (or raw honey)
- ¼ tsp. sea salt
- 3 tbsp. coconut oil
- 1 tbsp. water
Ingredients for Pumpkin Pie:
- 1 (15 oz) can pumpkin puree
- 2 large eggs, lightly beaten
- 1 tsp. pure vanilla extract
- ¼ cup maple syrup (or raw honey)
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. sea salt
- ⅔ cup evaporated nonfat milk
Instructions
For Pie Crust:
Preheat oven to 425° F.
Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
For Pie:
Reduce oven temperature to 350° F.
Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
Add cinnamon, nutmeg, salt, and milk; mix until just blended.
Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.
Recipe Notes
Credit: Team Beachbody
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