Recipe Source: Stay Young At Heart
For the pie crust:
1 C quick-cooking oats
¼ C whole wheat flour
¼ C ground almonds
2 Tbsp brown sugar
¼ tsp salt
3 Tbsp vegetable oil
1 Tbsp water
For the pie filling:
¼ C packed brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 egg, beaten
4 tsp vanilla
1 C canned pumpkin
⅔ C fat-free evaporated milk
Percent Daily Values are based on a 2,000 calorie diet.
Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).
Add the oil mixture to the dry ingredients, and mix well. If needed, add a small amount of water to hold the dough together.
Work the dough into a disk shape, and roll on a lightly floured surface into a 12-inch circle.
Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown.
Turn down oven to 350 °F.
Make the filling: Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
Add eggs and vanilla, and mix to blend ingredients.
Add pumpkin and milk, and stir to combine.
Pour into prepared pie shell. Bake for 45 minutes or until a knife inserted near center comes out clean.
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.