Lunch: Pumpkin Pie with Oat-Pecan Crust

Recipe by Marian Cooper Cairns and Dawn Perry Pump up this year's pumpkin pie with candied pecans.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Pie with Oat-Pecan Crust

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 c. pecans
1 c. old-fashioned rolled oats
4 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
3/4 tsp. kosher salt, divided
1 c. pumpkin puree
1/2 c. heavy cream
1/3 c. packed light brown sugar
1/4 c. whole milk
2 large eggs plus 1 large egg white
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Pinch ground cloves
Candied pecans, for serving

Instructions

Preheat oven to 350 degrees F. Toast pecans and oats on a baking sheet until golden and fragrant, 10 to 12 minutes; cool.
Process pecans, oats, butter, granulated sugar, and 1/2 teaspoon salt in a food processor until finely ground, 2 to 4 minutes. Press mixture in bottom and up sides of a 9-inch pie plate. Freeze 15 minutes. Bake, on a baking sheet, until set, 20 to 25 minutes. Cool on a rack.
Whisk together pumpkin , cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, and 1/4 teaspoon salt. Pour into crust and bake until filling is set, 40 to 45 minutes. Cool on a rack. Chill at least 2 hours.
Serve topped with candied pecans.

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