SHOP VENTRAY

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:

  1. Preheat Ventray Oven to 350°F (175°C).
  2. In a food processor, pulse the oats until they turn into a coarse flour.
  3. In a bowl, combine the oat flour, whole wheat flour, honey (or maple syrup), melted coconut oil, cinnamon, and a pinch of salt.
  4. Press the mixture into a pie pan to form the crust.
  5. Bake for 8-10 minutes, then remove from the oven and let it cool.

For the Pumpkin Filling:

  1. In a bowl, whisk together the pumpkin puree, Greek yogurt, honey (or maple syrup), pumpkin pie spice, eggs, and vanilla extract until smooth.
  2. Pour the pumpkin filling into the cooled oatmeal crust.
  3. Bake for 35-40 minutes or until the filling is set.
  4. Let the pie cool before serving.
  5. Enjoy!

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