Ingredients Jump to Instructions ↓

  1. Crust:

  2. 3/4 cup whole-wheat flour

  3. 1/2 cup old-fashioned oats, finely ground

  4. 2 teaspoons granulated sugar

  5. 1/3 cup cold butter, cut into small pieces

  6. 2 to 3 tablespoons very cold water

  7. Filling:

  8. 3/4 cup granulated sugar

  9. 1 teaspoon ground cinnamon

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon ground ginger

  12. 1/4 teaspoon ground cloves

  13. 2 large eggs

  14. 1 (15-ounce) can LIBBY'S 100% Pure Pumpkin

  15. 1 (12-ounce) can NESTLÉ CARNATION Evaporated Milk

  16. Whipped cream or topping

Instructions Jump to Ingredients ↑

  1. For Crust: Combine flour, ground oats, sugar and 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.

  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.

  3. For Filling: Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

  4. Pour into pie shell.

  5. Bake in preheated 425ºF (220ºC) oven for 15 minutes. Reduce temperature to 350 °F (175ºC); 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.


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