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Pumpkin Pie with Whole Wheat Crust

With cinnamon, nutmeg, and pure pumpkin puree, this pumpkin pie is sure to become a Thanksgiving favorite.

Pumpkin Pie with Whole Wheat Crust

Pumpkin Pie with Whole Wheat Crust

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9 servings
Prep Time
15 min.
Cook Time
1 hr. 10 min.

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


For Pie Crust:

  1. Preheat oven to 425° F.

  2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.

  3. Add oil to oat mixture; mix well. If needed, add water to hold mixture together.

  4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.

For Pie:

  1. Reduce oven temperature to 350° F.

  2. Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.

  3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.

  4. 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

Pumpkin Pie with Whole Wheat Crust

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Pumpkin Pie with Whole Wheat Crust Nutrition Data



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