Best Pumpkin Pie with Oat Pecan Crust

Hey there, pumpkin lovers!

Who’s ready for a slice of autumn? Today, I’m sharing a delightful recipe for pumpkin pie with an oat pecan crust.

It’s not just any pie; it’s got a crunchy, nutty twist that will blow your mind!

Perfect for fall gatherings or just because you deserve a treat.

So, grab your apron, and let’s whip up this deliciousness together!

Preparation Time	30-45 minutes
Cooking Time	70-90 minutes
Total Time	100-135 minutes
Level of Difficulty	Medium

Ingredients

For the oat pecan crust:

• 2 tbsp white sugar
• 4 tbsp unsalted butter (melted and cooled to room temperature)
• 2 cups pecans
• 1/2 tsp kosher salt
• 1 cup old-fashioned oats

For the pumpkin filling:

• 1/2 tsp cinnamon (for best flavor)
• 1/4 tsp kosher salt
• 1 cup pumpkin puree (I use Libby’s pumpkin puree)
• 1/2 tsp ginger powder
• pinch ground cloves
• 1/3 cup packed brown sugar
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 2 large eggs plus 1 egg white

For the garnish:

• candied pecans (optional, for decorative topping)

Step 1: Preheat and Toast Ingredients

Preheat your oven to 350 degrees F.

Spread pecans and oats evenly on a baking sheet and toast them in the oven until golden and fragrant.

This should take about 10 to 12 minutes.

Once toasted, let them cool.

Step 2: Prepare the Crust

After the pecans and oats have cooled, process them together with butter, granulated sugar, and 1/2 teaspoon of salt in a food processor until finely ground.

This should take between 2 to 4 minutes.

Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust.

Place the pie plate in the freezer for 15 minutes to set.

Step 3: Bake the Crust

After freezing, place the pie plate on a baking sheet and bake in the preheated oven until the crust is set.

This will take about 20 to 25 minutes.

Transfer the crust to a rack and let it cool completely.

Step 4: Prepare the Pumpkin Filling

In a mixing bowl, whisk together the pumpkin, cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, and 1/4 teaspoon of salt until well combined.

Pour this mixture into the cooled crust.

Step 5: Bake the Pie

Return the pie to the oven and bake until the filling is set, which should take 40 to 45 minutes.

Transfer the pie to a rack and let it cool thoroughly before chilling it in the refrigerator for at least 2 hours.

Step 6: Serve and Enjoy

Once the pie is well-chilled, slice and serve it topped with candied pecans for an added touch.

Enjoy your homemade pumpkin pie with a deliciously nutty crust!