Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
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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 vegetable oil
- 1 tablespoon water
For the pie filling:
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 egg, beaten
- 4 teaspoon vanilla
- 1 cup canned pumpkin
- 2/3 cup fat-free evaporated milk
Ingredients
For the pie filling:
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Instructions
- Preheat oven to 425 °F.
- 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.
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