Pumpkin Butter Oatmeal Pie
The biggest reason I love this pie is because it reminds me of an oatmeal cookie, with a taste of peanut butter and sweet pumpkin. Sound like an odd combination? Nahhhh, just a new one!
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For 8 Serving(s)
- 1 recipe single crust pie shell, unbaked(see NOTE)
- 1/2 cup butter or margarine, melted
- 2/3 cup rolled oats
- 2/3 cup corn syrup
- 3 eggs
- 2/3 cup peanut butter
- 3/4 cup canned pumpkin
- 2 teaspoons vanilla
- 1/2 teaspoon each cinnamon and nutmeg
Pumpkin Butter Oatmeal Pie Directions
Preheat oven to 350-degrees F. Lay pie crust pastry in 9 or 10-inch pie pan and crimp edges if desired, or simply cut off excess dough from around edges. Bake 5 minutes, or until the dough begins to crust but is not completely baked. Remove from oven but keep oven on.
In a large bowl using an electric mixer, beat remaining ingredients, except oats, until smooth. Fold in the oats until well incorporated. Pour into partially cooked pie shell and finish baking an additional 35-40 minutes, or until the filling feels firm when touched or when a toothpick is inserted in the middle comes out clean. Remove from oven to cool completely before serving.
NOTE: If you prefer to make your own pie crust, try this All Butter Pie Crust, enough for a single layer pie. Mix 1 1/2 cups flour, 1 stick(1/2 cup) and butter or margarine(cold and cut into pats) with a fork or your fingertips until the butter becomes very small bits. Add 2 teaspoons lemon juice or vinegar and 1/4-cup ice water, continuing to mix until a dough is formed and barely staying together. Add an additional 2 tablespoons water if needed. Form into a ball, wrap tightly in film wrap and refrigerate until needed. When ready to use, leave at room temperature for 30 minutes or longer before rolling out between 2 large sheets of film wrap instead of a floured work surface.