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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 9 |
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From American Heart Associations Booklet on Healthy Recipes. 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 |
Directions:
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.
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