Pumpkin Butter-Oatmeal Pie


Opt for regular oats instead of quick to give the crust of this luscious double pumpkin pie a lovely chewy element.

Pumpkin Butter-Oatmeal Pie
Photo: Carson Downing
Prep Time:
40 mins
Bake Time:
57 mins
Total Time:
40 mins


  • 1 recipe Pastry for Double-Crust Pie

  • ½ cup butter

  • cup regular rolled oats

  • ½ cup chopped walnuts

  • ½ cup light-color corn syrup

  • 2 eggs

  • 1 9 ounce jar pumpkin butter

  • 1 teaspoon vanilla

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • teaspoon salt

  • 1 recipe Sweetened Whipped Cream or vanilla ice cream (optional)

Pastry for Double-Crust Pie

  • 2 ½ cup all-purpose flour

  • 1 tablespoon salt

  • ½ cup shortening

  • ¼ cup butter, cut up, or shortening

  • ½ cup ice water

Sweetened Whipped Cream

  • 1 cup whipping cream

  • 2 tablespoon sugar

  • ½ teaspoon vanilla


  1. Preheat oven to 450°F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with edge of pie plate.

  2. Roll the remaining dough until 1/8 inch thick. Cut into 1/2- to 3/4-inch shapes with small cookie or hors d'oeuvre cutters. Brush edge of pastry shell with water; arrange cutouts around edge of shell. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 350°F.

  3. Meanwhile, for filling, in a large skillet heat 1 tablespoon of the butter over low heat until melted. Cook about 3 minutes or until golden brown. Add oats and walnuts. Cook and stir for 3 to 4 minutes or until toasted; cool.

  4. In a large microwave-safe bowl microwave the remaining butter on 100 percent power (high) for 30 to 45 seconds or until melted. Stir in corn syrup; whisk in eggs, pumpkin butter, vanilla, cinnamon, nutmeg, and salt. Stir in oat mixture. Pour filling into pastry shell.

  5. Cover edge of pie with foil to prevent overbrowning. Bake for 45 to 50 minutes or until filling is set. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream or vanilla ice cream.

Pastry for Double-Crust Pie

  1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.

Sweetened Whipped Cream

  1. In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Nutrition Facts (per serving)

652 Calories
37g Fat
75g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 652
% Daily Value *
Total Fat 37g 47%
Saturated Fat 15g 75%
Cholesterol 99mg 33%
Sodium 544mg 24%
Total Carbohydrate 75g 27%
Total Sugars 26g
Protein 9g
Calcium 40.4mg 3%
Iron 2.9mg 16%
Potassium 162mg 3%
Fatty acids, total trans 2g
Folate, total 92.7mcg
Vitamin B-12 0.2mcg
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.

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