Nutrition Facts| Serving Size | 1/9 of a 9 inch pie | | Calories | 177 | | Total Fat | 8 g | | Saturated Fat | 1 g | | Cholesterol | 24 mg | | Sodium | 153 mg |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Quick cooking oats | 1 cup | | Whole wheat flour | ¼ cup | | Ground almonds | ¼ cup | | Brown sugar | 2 tablespoons | | Salt | ¼ teaspoon | | Vegetable oil | 3 tablespoons | | Water | 1 tablespoon |
| Ingredients | Measures |
|---|
| Packed brown sugar | ¼ cup | | Ground cinnamon | ½ teaspoon | | Ground nutmeg | ¼ teaspoon | | Salt | ¼ teaspoon | | Egg, beaten | 1 | | Vanilla | 4 teaspoons | | Canned pumpkin | 1 cup | | Evaporated skim milk | 2/3 cup |
Directions - Preheat oven to 425ºF.
- Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
- Blend oil and water together in measuring cup with fork or small wire whisk until emulsified.
- Add oil mixture to dry ingredients and mix well. If needed, add 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.
- Turn down oven to 350ºF.
- Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
- Add eggs and vanilla and mix to blend ingredients.
- Add pumpkin and milk and stir to combine.
- Pour into prepared pie shell.
- Bake 45 minutes at 350ºF or until knife inserted near center comes out clean.
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