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Ingredients
| quick oats: 1 cup |
| whole wheat flour: 1/4 cup |
| almonds (ground): 1/4 cup |
| light brown sugar (packed): 2 Tbl |
| salt: 1/4 tsp |
| vegetable oil: 3 Tbl |
| water: 1 Tbl |
| light brown sugar (packed): 1/4 cup |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| salt: 1/4 tsp |
| eggs: 1 (beaten) |
| vanilla extract: 4 tsp |
| canned pumpkin: 1 cup |
| evaporated milk: 2/3 cup |
Crunchy Pumpkin Pie
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
55 min -
Servings
8 serving(s)
Tags
- Preheat oven to 425 F.
- Mix oats, flour, almonds sugar and salt in small mixing bowl.
- Blend oil and water in cup with fork or wire 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.
- Bake for 8-10 minutes or until light brown.
- Turn oven down to 350°F.
- Mix sugar, cinnamon, nutmeg and salt in a bowl.
- Add egg and vanilla and mix.
- Add pumpkin and milk. Stir to combine.
- Pour filling into prepared pie shell.
- Bake 45 minutes or until knife inserted into center comes out clean.