Crunchy Pumpkin Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Crust
- 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
-
Filling
- 1⁄4 cup brown sugar
- 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 milk
directions
- Preheat oven to 425 F.
- Mix oats, flour, almonds sugar and salt in small mixing bowl.
- Blend oil and water in cup with fork or wire 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.
- Bake for 8-10 minutes or until light brown.
- Turn oven down to 350°F.
- Mix sugar, cinnamon, nutmeg and salt in a bowl.
- Add egg and vanilla and mix.
- Add pumpkin and milk. Stir to combine.
- Pour filling into prepared pie shell.
- Bake 45 minutes or until knife inserted into center comes out clean.
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