A light, creamy take on pumpkin pie with a delicious oat crust.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
4 hrs 10 mins
total:
4 hrs 40 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Oatmeal Crust:
Pie Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.

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  • Mix oats, confectioners' sugar, butter, shortening, cinnamon, and salt in a bowl until the dry ingredients are entirely moistened; press evenly into the bottom and up the sides of the prepared pie plate.

  • Bake in the preheated oven until beginning to brown, about 20 minutes. Cool for at least 10 minutes.

  • Beat brown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together with a mixer until smooth. Fold whipped topping into the pumpkin mixture until smooth; pour into the pie crust.

  • Refrigerate pie until filling is set, at least 4 hours.

Nutrition Facts

428 calories; protein 5.1g; carbohydrates 53.8g; fat 22.5g; cholesterol 46.1mg; sodium 184.9mg. Full Nutrition
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