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


Read the full recipe after the video.

Recipe Summary test

12 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°.

  • 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.