Pumpkin Pie with Gluten-Free Oatmeal Cookie Crust and White Chocolate Cinnamon Drizzle Recipe

Name: Pumpkin Pie with Gluten-Free Oatmeal Cookie Crust and White Chocolate Cinnamon Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Gluten Free Rolled Oats; ⅔ cups Gluten Free Baking Mix; 1/2 teaspoons Ground Cinnamon; 1/4 cups Brown Sugar; ⅛ teaspoons Kosher Salt; 1/4 teaspoons Vanilla Extract; 1 stick Butter, Melted; 2 Large Eggs; 1 Egg Yolk; 1/2 cups Brown Sugar; 1/4 cups Sugar; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Ginger; ⅛ teaspoons Ground Nutmeg; ⅛ teaspoons Ground Cloves; 1/2 teaspoons Kosher Salt; 15 ounces, weight Canned Pure Pumpkin; 1- 1/2 cup Heavy Cream; 1/2 cups White Chocolate Chips; 1 teaspoon Canola Oil; 1 dash Ground Cinnamon

Servings: persons

1 cup Gluten Free Rolled Oats
⅔ cups Gluten Free Baking Mix
1/2 teaspoons Ground Cinnamon
1/4 cups Brown Sugar
⅛ teaspoons Kosher Salt
1/4 teaspoons Vanilla Extract
1 stick Butter, Melted
2 Large Eggs
1 Egg Yolk
1/2 cups Brown Sugar
1/4 cups Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Ginger
⅛ teaspoons Ground Nutmeg
⅛ teaspoons Ground Cloves
1/2 teaspoons Kosher Salt
15 ounces, weight Canned Pure Pumpkin
1- 1/2 cup Heavy Cream
1/2 cups White Chocolate Chips
1 teaspoon Canola Oil
1 dash Ground Cinnamon

1
1.
2
Grease a 9-inch pie pan and preheat oven to 425 degrees F. 2.
3
In a medium bowl, stir together all the dry pie crust ingredients (oats through salt).
4
Add vanilla extract to melted butter and mix into dry ingredients until combined.
5
Press mixture into the bottom and up the sides of the pie pan.
6
3.
7
In a large bowl, lightly beat the eggs and yolk.
8
Add brown sugar, sugar, spices and salt.
9
Mix in the pumpkin puree until well combined.
10
Stir in cream.
11
Once mixed, pour mixture into unbaked crust.
12
4.
13
Bake at 425 degrees F for 15 minutes.
14
Lower heat to 350 degrees F (you should put a pie crust shield on at this point; if you dont have one just use thin sheets of aluminum foil to loosely cover the crust) and continue to bake for 45-55 minutes or a until knife inserted into the center comes out clean.
15
Remove from oven and place pie pan on a wire rack to cool.
16
5.
17
Once the pie has cooled (about two hours), put white chocolate chips, canola oil, and cinnamon in a microwave safe bowl.
18
Heat it in the microwave at 50% power (this is important, because white chocolate will get clumpy when overheated) in 15 second increments until melted, stirring between each increment.
19
Drizzle over pie and serve.

884

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup Gluten Free Rolled Oats, ⅔ cups Gluten Free Baking Mix, 1/2 teaspoons Ground Cinnamon, 1/4 cups Brown Sugar, and more.

Yes, Pumpkin Pie with Gluten-Free Oatmeal Cookie Crust and White Chocolate Cinnamon Drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie with Gluten-Free Oatmeal Cookie Crust and White Chocolate Cinnamon Drizzle

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