Crunch Pumpkin Pie

• 1 cup quick-cooking oats
• 14 cup whole wheat flour
• 14 cup ground almonds
• 2 tablespoons brown sugar
• 14 teaspoon salt
• 3 tablespoons canola oil
• 1 tablespoon water
• 14 cup brown sugar, packed
• 12 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 14 teaspoon salt
• 1 egg, beaten
• 4 teaspoons vanilla
• 1 cup canned pumpkin
• 23 cup evaporated skim milk

1. Preheat oven to 425F.
2. To prepare crust ~~~ Mix oats, flour, almonds, sugar, and salt in a small mixing bowl.
3. Blend oil and water in a measuring cup with a small whisk until emulsified.
4. Add oil mixture to dry ingredients and mix well.
5. If needed, add a small amount of water to hold mixture together.
6. Press into a 9-inch pie pan and bake for 8-10 minutes or until light brown.
7. Remove crust from oven on place on wire rack.
8. Turn down oven to 350F.
9. To prepare filling ~~~ Mix sugar, cinnamon, nutmeg and salt in a bowl.
10. Add egg and vanilla and mix to blend ingredients.
11. Add pumpkin and milk and stir to combine.
12. To make the pie ~~~ Pour filling into prepared pie shell.
13. Bake at 350F for 45 minutes or until knife inserted near center comes out clean.

oats, whole wheat flour, ground almonds, brown sugar, salt, canola oil, water, brown sugar, ground cinnamon, ground nutmeg, salt, egg, vanilla, pumpkin, milk

Taken from www.food.com/recipe/crunch-pumpkin-pie-293250 (may not work)