Prep 15 mins
Cook 55 mins
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.
- 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
- 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.
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.
Before my comments on the dish, I should explain the modifications made to the recipe with the permission of the posting chef. As a house of one, I wanted to try this but felt an entire pie would be too much. To half the dish I made four little individual tarts in Pyrex cups, and only placed the crust on the bottom of the cups not the sides. This gave me more crust than needed and less custard than I wanted. That takes me to the results, in a word yummy. The pumpkin custard is delicious and could stand well as a dessert on it's own without the crust. During preparation, it seemed as though there was a lot of vanilla but it added to the custard and brightened the flavors of the canned pumpkin. On personal tastes, I will add more cinnamon next time - but it is one of my favorite spices and never find there is too much of it. If you are expecting "pie crust" you might be dissappointed but I loved the taste and texture here - nutty, graining and chewy - it reminded me of a crisp. Indeed, I'm planning to use the extra on a baked apple soon. Thanks for posting and letting me play in the kitchen.