
Pumpkin Pie with Oatmeal Crust
This healthy pumpkin pie features an oatmeal crust and a velvety filling made with pumpkin puree and Greek yogurt, creating a guilt-free dessert for your table.
Ingredients

For the Oatmeal Crust:
- 1 cup old-fashioned oats
- 1/4 cup whole wheat flour
- 2 tablespoons honey or maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon cinnamon
- Pinch of salt
For the Pumpkin Filling:
- 1 can (15 ounces) pumpkin puree
- 1/2 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 2 teaspoons pumpkin pie spice
- 2 eggs
- 1 teaspoon vanilla extract
Directions

For the Oatmeal Crust:
- Preheat Ventray Oven to 350°F (175°C).
- In a food processor, pulse the oats until they turn into a coarse flour.
- In a bowl, combine the oat flour, whole wheat flour, honey (or maple syrup), melted coconut oil, cinnamon, and a pinch of salt.
- Press the mixture into a pie pan to form the crust.
- Bake for 8-10 minutes, then remove from the oven and let it cool.
For the Pumpkin Filling:
- In a bowl, whisk together the pumpkin puree, Greek yogurt, honey (or maple syrup), pumpkin pie spice, eggs, and vanilla extract until smooth.
- Pour the pumpkin filling into the cooled oatmeal crust.
- Bake for 35-40 minutes or until the filling is set.
- Let the pie cool before serving.
- Enjoy!