Sunday, November 25, 2012

Sarah's Oat Flour Pumpkin Pie

Oat made it's way into many of the Thanksgiving dishes this year. If you have severe gluten sensitivities, make sure you are buying certified gluten free oats, I use Bob's Red Mill Whole Grain Rolled Oats.

This is my sister, Sarah's, recipe and she prepared as well. Thank you kindly Sarah :)

(This photo was taken right out of the oven, the filling will go down and appear more flat once it has 'set')

Sarah's Oat Flour Pumpkin Pie

For the crust

1 1/2 cups oat flour (you can grind your own) 
1 egg, organic/cage-free
1/4 cup Earth Balance Coconut Spread (softened) 
2 tbls organic cane sugar

In large bowl, mix all ingredients together until a ball forms.  Press the dough evenly into 9” glass pie pan.  Form edges as desired.

Chill crust for about 1 hour before adding the filling.

Note: For recipes requiring baked crusts, bake at 350˚F for about 7-12 minutes until golden brown. If edges start to brown, carefully cover edge with aluminum foil or pie shield and allow the remainder of the crust to turn golden. This one will be baked with the filling so don't bake the crust just yet.
For the filling

1 can (15 oz) organic pumpkin puree
3/4 cup organic cane sugar
2 eggs, organic/cage-free  
3/4 cup coconut milk (full fat from the can) 
1/2 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp cinnamon   
1 1/2 tsp pumpkin pie spice 


Preheat the oven to 375˚F (high altitude, 400° otherwise)

Combine all the ingredients by whisking them until well incorporated.  Add the filling to the unbaked pie crust.  Bake for 45-55 minutes.  Cover the crust with foil or a pie shield after about 30 minutes. 

Let cool before cutting.

Bottom: Krista's Rice Flour Pumpkin Pie, Middle: Sarah's Oat Flour Pumpkin Pie, Top: Sarah's Oat Flour Pecan Pie

Lovely combination of spice and sweet. 

Enjoy (with maybe a small slice of another pie...;))  

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