Pumpkin Pie in Salba™ Oat Crust
Description
Pumpkin pie is a Thanksgiving Classic! This delicious pie has a crust infused with omega-3 and fiber-rich Salba seed and is sweetened with agave nectar - the lowest glycemic sweetener available.
Tell your family they can have another slice without the guilt that goes along with many holiday deserts! This recipe is even great for diabetics.
Tell your family they can have another slice without the guilt that goes along with many holiday deserts! This recipe is even great for diabetics.
Ingredients
1 cup rolled oats
1/2 cup Ground Salba
½ cup whole wheat pastry flour
pinch sea salt
¼ cup canola oil
¼ cup water
Ingredients for Filling
Ingredients for Filling
2 tablespoons light agave nectar
One 15 ounce can plain pumpkin pureé
One 12 ounce can evaporated skim milk
¾ cup light or amber agave nectar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons arrowroot powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch sea salt
Cooking Instructions
Grind oats in food processor to a fine meal and transfer to a large mixing bowl.
Add the remaining ingredients and mix well.
Press dough into the prepared pie pan.
Flute edges of the piecrust by pinching the dough together with two fingers.
Pre-bake piecrust for 10 minutes.
Remove from oven and set aside to cool.
Instructions for Filling
Instructions for Filling
In a large mixing bowl, beat eggs.
Add the pumpkin, agave nectar, vanilla extract, spices and salt.
Using a whisk, mix well.
Gradually stir in evaporated milk and whisk mixture together until smooth.
Carefully ladle filling into pre-baked piecrust and bake in oven for one hour, or until center is firm.
If the edges of the pie crust start to over bake and turn dark, cover with strips of aluminum foil halfway through baking.
Remove from oven and cool before serving.