Pumpkin Pie with Cinnamon-Oatmeal Crust

Make this recipe with your young reader after reading Big Pumpkin, by Erica Silverman. We have several more Big Pumpkin activities, including Make-Your-Own Pumpkin Pie Play Dough and Roasting a Pie Pumpkin.

The witch in Big Pumpkin makes her own pumpkin pie from the pumpkin she grew herself. This pie has a cinnamon laced oatmeal crust that is heart healthy, fun for little hands to pat in place in the pie plate and bakes up to kid friendly texture – no soggy crust here! Add an antioxidant rich pumpkin filling and you have an autumn dessert sure to please everyone.

Pumpkin Pie with Cinnamon-Oatmeal Crust

For Crust

• 1 cup old-fashioned rolled oats
• 1/2 cup white whole wheat flour
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup applesauce
• 2 tablespoons water

For Filling

• 1 3/4 cup cooked and cooled pumpkin
• 2 eggs
• 12 oz. can fat-free evaporated milk
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 3/4 cup honey

1. Heat oven to 425 degrees F.
2. Mix together oats, flour, brown sugar, salt, and cinnamon. 
3. Add applesauce and water, and stir until a dough forms.
4. Pat crust dough into a 9-inch pie plate. Make sure crust comes up the sides to the top. 
5. Bake crust for 7 to 9 minutes, or until lightly browned.
6. In a large bowl, mix together all filling ingredients until well combined.
7. Lower oven temperature to 350 degrees F. 
8. Pour pumpkin filling into baked crust. 
9. Bake for 60 minutes, or until center is set and a knife inserted in the center comes out clean. The baking process varies greatly depending on your oven. It can take up to 90 minutes!
10. Let cool and enjoy!