Pumpkin Pie with Oat-Pecan Crust

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Brian Woodcock

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

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Yields: 8
Prep Time: 0 hours 25 mins
Total Time: 4 hours 50 mins
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 1 large egg white
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Pinch ground cloves
Candied pecans, for serving
Directions
  1. Preheat oven to 350 degrees F. Toast pecans and oats on a baking sheet until golden and fragrant, 10 to 12 minutes; cool.
  2. Process 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. Whisk 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. Serve topped with candied pecans.
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