- 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)
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 overbrowning. 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