Crunch Pumpkin Pie
From american heart associations booklet on healthy recipes. this is one of the few recipes i've posted that i have not personally tried, but i'm trying to reduce my number of booklets and clipouts so i want to save it for trying later on in the fall.
Steps
Preheat oven to 425f.
To prepare crust ~~~ mix oats , flour , almonds , sugar , and salt in a small mixing bowl.
Blend oil and water in a measuring cup with a small whisk until emulsified.
Add oil mixture to dry ingredients and mix well.
If needed , add a small amount of water to hold mixture together.
Press into a 9-inch pie pan and bake for 8-10 minutes or until light brown.
Remove crust from oven on place on wire rack.
Turn down oven to 350f.
To prepare filling ~~~ mix sugar , cinnamon , nutmeg and salt in a bowl.
Add egg and vanilla and mix to blend ingredients.
Add pumpkin and milk and stir to combine.
To make the pie ~~~ pour filling into prepared pie shell.
Bake at 350f for 45 minutes or until knife inserted near center comes out clean.
Ingredients
quick-cooking oats, whole wheat flour, ground almonds, brown sugar, salt, canola oil, water, ground cinnamon, ground nutmeg, egg, vanilla, canned pumpkin, evaporated skim milk