Instead of making two pies, make one sheet pie for a little variation on the traditional. If rolling out a sheet of pie crust seems daunting, try this easy press-in crust, more like a pecan-studded granola bar than a pastry. Garnish the squares with whipped cream and serve up to guests.
Ingredients
- 2 cups rolled oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup light brown sugar
- 1/2 cup pecans
- 1 teaspoon cinnamon
- 1/2 cup vegetable oil
- 1 large egg (save the yolk)
- 1 15-ounce can of pumpkin
- 1 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup half and half
- Whipped cream for topping
Preparation
- Preheat the oven to 350 F. Line a 10-by-15 inch, 1/2-inch-deep sheet pan with parchment.
- In a food processor, combine the oats, flour, salt, brown sugar, pecans and cinnamon. Pulse the processor on and off until the oats and pecans are minced. Pour the oil over the mixture, then process until mixed.
- Scrape the oat mixture onto the prepared sheet pan. Press along the edges of the pan to form an even crust that is level with the top of the pan, then pat the remaining oat mixture flat in the pan.
- Bake for 15 minutes. While the crust bakes, separate the first egg and lightly whisk the egg white. At 15 minutes, take out the crust and brush the hot crust with egg white using a pastry brush, then return to the oven for 2 minutes.
- For the filling, place the pumpkin in a large bowl and add the brown sugar, cinnamon, nutmeg, cloves and salt and whisk to mix well. Add the reserved egg yolk, eggs, and half and half and whisk until smooth.
- Pour the filling carefully over the crust and carefully place on the bottom rack in the oven. Bake for 40 minutes, until firm. If large bubbles rise, pierce with a paring knife.
- Cool on a rack. Cut 3 by 4 to make 12 squares.
Posted by permission from grocery.coop. Find more recipes and information about your food and where it comes from at www.grocery.coop.