Crunch Pumpkin Pie

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 cup quick-cooking oats
• 1/4 cup whole wheat flour
• 1/4 cup ground almonds
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 3 tablespoons canola oil
• 1 tablespoon water
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 egg, beaten
• 4 teaspoons vanilla
• 1 cup canned pumpkin
• 2/3 cup evaporated skim milk

Recipe

• 1 preheat oven to 425°f.
• 2 to prepare crust ~~~ mix oats, flour, almonds, sugar, and salt in a small mixing bowl.
• 3 blend oil and water in a measuring cup with a small whisk until emulsified.
• 4 add oil mixture to dry ingredients and mix well. if needed, add a small amount of water to hold mixture together.
• 5 press into a 9-inch pie pan and bake for 8-10 minutes or until light brown.
• 6 remove crust from oven on place on wire rack.
• 7 turn down oven to 350°f.
• 8 to prepare filling ~~~ mix sugar, cinnamon, nutmeg and salt in a bowl.
• 9 add egg and vanilla and mix to blend ingredients.
• 10 add pumpkin and milk and stir to combine.
• 11 to make the pie ~~~ pour filling into prepared pie shell.
• 12 bake at 350f for 45 minutes or until knife inserted near center comes out clean.