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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Nut and egg free, 100% whole grain, but packed with rich flavour! An oat, whole wheat and pumpkin seed mixture makes the perfect base for a barely sweetened pumpkin layer. The whole thing gets topped off with yet more oaty crumble and baked to rich perfection! Ingredients:
1/4 cup old fashioned oats (not instant or quick cooking) |
1/4 cup pumpkin seeds |
2/3 cup whole wheat flour |
1/3 cup light brown sugar (firmly packed) |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
3 tablespoons butter |
1 2/3 cups pumpkin puree (not pie mix) |
1/3 cup light brown sugar |
1 tablespoon honey |
1 1/2 teaspoons pumpkin pie spice |
1/3 cup milk |
2 tablespoons cornstarch |
1/3 cup old fashioned oats (not instant or quick cooking) |
1/3 cup whole wheat flour |
2 tablespoons raw sugar |
1/4 teaspoon cinnamon |
2 tablespoons milk |
Directions:
1. Preheat the oven to 375F and line a 9” pan with parchment.
2. Combine crust ingredients, mixing with a pastry blender or fork.
3. Press into the pan.
4. Bake for 10 minutes. Set aside.
5. In a bowl, beat together the pumpkin, brown sugar, honey and pumpkin spice until smooth.
6. Whisk together the milk and cornstarch and mix into the pumpkin mixture.
7. Spread filling over baked crust.
8. Combine the topping mixture until crumbly and sprinkle over the filling.
9. Return to the oven and bake another 25-30 minutes.
10. Cool completely before cutting.
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