Happy National Pie Day. To celebrate, I’m posting my retake on pumpkin pie.
I made the pie crust more heart healthy by making an oil crust with whole wheat flour. The oil crust is a challenge to work with but I learned some tips. While many blogs suggest not chilling it, I found that to be the only way to roll it is to chill it between waxed paper. Oil crust is really forgiving so rips can be pressed together.
The pumpkin pie was mixed with oat milk instead of canned milk. Recently I discovered that using oat milk in baking makes the final product more creamy. For the pumpkin pie recipe, I used the recipe on the back of the pumpkin can. Libby’s recipe is the most reliable pumpkin recipe.
Pie Reimagined 