Pumpkin Pie with Oat-Pecan Crust - PCOS-Friendly Recipe
Nutrition per Serving
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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
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).
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