- 1 recipe Pastry for Double-Crust Pie
- 1/2 cup butter
- 2/3 cup regular rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup dark-color corn syrup
- 2 eggs
- 19 ounce jar pumpkin butter
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 recipe Sweetened Whipped Cream or vanilla ice cream (optional)
Directions1.Preheat oven to 450 degrees F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with edge of pie plate.
2.Roll the remaining dough until 1/8 inch thick. Cut into 1/2- to 3/4-inch shapes with small cookie or hors d’oeuvre cutters. Brush edge of pastry shell with water; arrange cutouts around edge of shell. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 350 degrees F.
3.Meanwhile, for filling, in a large skillet heat 1 tablespoon of the butter over low heat until melted. Cook about 3 minutes or until golden brown. Add oats and walnuts. Cook and stir for 3 to 4 minutes or until toasted; cool.
4.In a large microwave-safe bowl microwave the remaining butter on 100 percent power (high) for 30 to 45 seconds or until melted. Stir in corn syrup; whisk in eggs, pumpkin butter, vanilla, cinnamon, nutmeg, and salt. Stir in oat mixture. Pour filling into pastry shell.
5.Cover edge of pie with foil to prevent over-browning. Bake for 45 to 50 minutes or until filling is set. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream or vanilla ice cream.
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla