Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
1 hour |
9 servings |
1 wedge |
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
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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
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Directions
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1
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Preheat oven to 425 °F.
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2
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Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
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3
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In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).
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4
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Add the oil mixture to the dry ingredients, and mix well. If needed, add a small amount of water to hold the dough together.
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5
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Work the dough into a disk shape, and roll on a lightly floured surface into a 12-inch circle.
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6
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Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown.
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7
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Turn down oven to 350 °F.
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8
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Make the filling: Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
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9
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Add eggs and vanilla, and mix to blend ingredients.
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10
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Add pumpkin and milk, and stir to combine.
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11
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Pour into prepared pie shell. Bake for 45 minutes or until a knife inserted near center comes out clean.
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