It’s time for more pumpkin (thank goodness). This time it’s pie! This pie is made with a gluten-free oatmeal cookie crust and a heavenly white chocolate cinnamon drizzle. Usually I like about 20 spoonfuls of whipped cream on my pumpkin pie, but I decided that, with this cookie-crusted pie, some drizzled white chocolate might be amazing. It was. That’s not to say we didn’t have a few slices of this pie with both white chocolate AND 20 spoonfuls of whipped cream…
How do you feel about traditional pie crusts? I like them, but I don’t usually love them. Sometimes they can be dry and lacking in the flavor department. This crust is neither of those, plus it’s gluten-free and super easy!
The pie filling is pretty standard, made with canned pumpkin, eggs, both white and brown sugar, heavy cream, and lots of warm spice. The filling covers the crust before baking, but don’t worry, the crust rises!
And the result, is this lovely golden pie (knife poke hole included). If you don’t like your crust this brown, you can just put your pie shield over the crust immediately after lowering the temperature (I waited until about 30 minutes left to put my shield on).
Yeah, this title is a mouthful, and so is this pie! Dig in!
- 1 cup gluten-free rolled oats (96 g)
- 2/3 cup gluten-free baking mix (80 g) (I used Pamela’s)
- 1/8 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 cup brown sugar (48 g)
- 1/2 tsp vanilla extract
- 1/2 cup (1 stick) butter, melted
- 2 large eggs
- 1 egg yolk
- 1/2 cup brown sugar (96 g)
- 1/4 cup sugar (48 g)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp kosher salt
- 15 oz canned pure pumpkin
- 1 1/2 cup heavy cream
- 1/2 cup white chocolate chips
- 1-2 tsp canola oil
- Pinch ground cinnamon
- Grease a 9-inch pie pan and preheat oven to 425°F.
- In medium bowl, stir together all dry pie crust ingredients. Add vanilla extract to melted butter and mix into dry ingredients until combined. Press mixture into bottom and up sides of pie pan.
- In large bowl, beat eggs and yolk. Add brown sugar and sugar, spices, and salt. Mix in pumpkin puree until well combined. Stir in cream. Once mixed, pour mixture into unbaked crust.
- Bake at 425°F for 15 minutes. Lower heat to 350°F (you should put a pie crust shield on at this point) and continue to bake for 45-55 minutes or until knife inserted into the center comes out clean. Place pie pan on wire rack to cool.
- Once the pie has cooled (about two hours), heat white chocolate chips, canola oil, and cinnamon 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. Drizzle over pie and serve.