Crunchy Pumpkin Pie


For the pie crust:

  • 1 cup quick cooking oats
  • 1/4 cup whole wheat flour
  • 1/4 cup ground almonds
  • 2 T. brown sugar
  • 1/4 tsp. salt
  • 3 T. vegetable oil
  • 1 T. water

For the pie filling:

  • 1/4 cup packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 4 tsp. vanilla
  • 1 cup canned pumpkin
  • 2/3 cup evaporated skim milk


Preheat oven to 425°F. Mix oats, flour, almonds, sugar, and salt together in small mixing bowl. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together. Press into a 9-inch pie man and bake for 8-10 minutes, or until light brown. Turn down oven to 350°F. 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 shells. Bake 45 minutes at 350°F or until knife inserted near center comes out clean.


Original Recipe Yield: 9