Rating: 4.5 stars
44 Ratings
  • 5 star values: 37
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.

Laura Martin
Recipe by Cooking Light November 2006

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Read the full recipe after the video.

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Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

  • Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.

Nutrition Facts

311 calories; calories from fat 33%; fat 11.3g; saturated fat 3.5g; mono fat 5g; poly fat 2.6g; protein 3.2g; carbohydrates 51.4g; fiber 1g; cholesterol 42mg; iron 0.8mg; sodium 181mg; calcium 30mg.
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