Recipes and Cooking Double Pumpkin Pie with Oat Crust Purchased pumpkin butter and quick cooking rolled oats pastry sets this dessert apart from other pumpkin pie recipes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 14 mins Chill Time: 2 hrs Bake Time: 50 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Oat Pastry (see recipe below) 1 15 ounce can pumpkin 1 9 ounce jar pumpkin butter ½ teaspoon ground cinnamon 3 egg whites, lightly beaten ¾ cup fat-free milk Oat Pastry 1 cup all-purpose flour ⅓ cup quick-cooking rolled oats ½ teaspoon salt ¼ cup shortening 4 tablespoon cold water Directions Preheat oven to 450 degrees F. Prepare and roll out Oat Pastry. Line 9-inch pie plate with pastry. Trim crust to 1/2-inch beyond pie plate. Flute edges as desired. Line with double thickness of foil. Bake 8 minutes. Remove foil and bake 6 minutes. Cool on wire rack. Reduce oven temperature to 350 degrees F. For filling, in bowl combine pumpkin, pumpkin butter, and cinnamon. Add egg whites; beat lightly with fork to combine. Gradually add milk; stir just until combined. Carefully pour filling into pastry shell, spreading to edges. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes. Remove foil. Bake 25 minutes more or until knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours. Oat Pastry In mixing bowl combine all purpose flour, oats, and salt. Using pastry blender or two knives, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened. Form into a ball. On lightly floured surface, flatten dough. Roll from center to edge into a 12-inch circle. Print Nutrition Facts (per serving) 242 Calories 7g Fat 41g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 242 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Sodium 223mg 10% Total Carbohydrate 41g 15% Total Sugars 23g Protein 5g Vitamin C 2.4mg 12% Calcium 50.5mg 4% Iron 1.8mg 10% Potassium 211mg 4% Folate, total 40.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.