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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Keeping in Circulation magazine. Cardiovascular Healthy. 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 |
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:
1. Preheat oven to 425 F.
2. Mix oats, flour, almonds sugar and salt in small mixing bowl.
3. Blend oil and water in cup with fork or wire 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.
6. Bake for 8-10 minutes or until light brown.
7. Turn oven down to 350°F.
8. Mix sugar, cinnamon, nutmeg and salt in a bowl.
9. Add egg and vanilla and mix.
10. Add pumpkin and milk. Stir to combine.
11. Pour filling into prepared pie shell.
12. Bake 45 minutes or until knife inserted into center comes out clean.
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