Pumpkin Pie

• 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
  

Directions

• 1

  Preheat oven to 425 °F.

• 2

  Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.

• 3

  In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).

• 4

  Add the oil mixture to the dry ingredients, and mix well. If needed, add a small amount of water to hold the dough together.

• 5

  Work the dough into a disk shape, and roll on a lightly floured surface into a 12-inch circle.

• 6

  Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown.

• 7

  Turn down oven to 350 °F.

• 8

  Make the filling: Mix sugar, cinnamon, nutmeg, and salt together in a bowl.

• 9

  Add eggs and vanilla, and mix to blend ingredients.

• 10

  Add pumpkin and milk, and stir to combine.

• 11

  Pour into prepared pie shell. Bake for 45 minutes or until a knife inserted near center comes out clean.