Recipe by HokiesMom
From American Heart Associations Booklet on Healthy Recipes. This is one of the few recipes I've posted that I have not personally tried, but I'm trying to reduce my number of booklets and clipouts so I want to save it for trying later on in the fall.
Top Review by Annacia
As wonderful as the crust sounds in this recipe I made only the custard. I made two minor (in my eyes) alterations, those being that I used 2 Tbsp of Splenda Brown Sugar Blend and used Penzey's Pumpkin Pie Spice in place of the cinnamon and nutmeg. The outcome is delightful. It's not too sweet and the flavors of pumpkin, vanilla and spice really shine. I made the full recipe of filling and I'm so glad that I did but it sure is hard to stop at one serving! It's very simple and quick to make and pure pleasure to eat. Made for Photo Tag.
- 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 See How It's Made
- Preheat oven to 425°F.
- To prepare crust ~~~ Mix oats, flour, almonds, sugar, and salt in a small mixing bowl.
- Blend oil and water in a measuring cup with a small 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 and bake for 8-10 minutes or until light brown.
- Remove crust from oven on place on wire rack.
- Turn down oven to 350°F.
- To prepare filling ~~~ Mix sugar, cinnamon, nutmeg and salt in a bowl.
- Add egg and vanilla and mix to blend ingredients.
- Add pumpkin and milk and stir to combine.
- To make the pie ~~~ Pour filling into prepared pie shell.
- Bake at 350F for 45 minutes or until knife inserted near center comes out clean.