Pies, pies, pies! At our Thanksgiving dinner, we decided to have a pie contest. Just picture a whole countertop filled with delicious pies! It was really fun because each person took such pride in their creation. It was hard to judge because each one brought such flavor and happiness in each and every bite! I decided to go out of the box a little with Pumpkin Pie with Oatmeal Almond Crust Pie! It’s earthy but full of the traditional flavors!
I know a lot of you will be baking away before your big Christmas dinner and so I thought it was a great time to share this recipe with you! The crust is so crunchy and tasty. Sweet and savory at the same time!
- Preheat oven to 350 degrees F. Toast almonds and oats on a baking sheet until golden and fragrant, 10 to 12 minutes; cool.
- Process almonds, oats, butter, sugar, and 1 teaspoon salt in a food processor until finely ground, 2 to 4 minutes. Press mixture in bottom and up sides of a 9-inch pie plate. Freeze 15 minutes. Bake, on a baking sheet, until set, 20 to 25 minutes. Cool on a rack.
- Whisk together pumpkin, cream, brown sugar, milk, eggs, cinnamon, ginger, and cloves. Pour into crust and bake until filling is set, 40 to 45 minutes. Cool on a rack. Chill at least 2 hours.
- Serve topped with candied almonds.