Pumpkin Almond Pie

• 1 cup wheat germ
• 1 cup fresh whole wheat breadcrumbs
• 500 g pumpkin, grated
• 4 potatoes, peeled and grated
• 2 cups fresh whole wheat breadcrumbs
• 1 onion, grated
• 1 cup celery, finely chopped
• 14 teaspoon nutmeg
• 14 teaspoon cayenne pepper
• 4 egg whites
• 14 cup skim milk
• 12 cup oat bran
• 12 cup sliced almonds

1. Preheat oven to 400 degrees Farenheit or 200 degrees Celcius.
2. Line a 20cm round cake tin with foil and press in the combined 1 cup breadcrumbs and 1 cup wheatgern.
3. Combine all remaining ingredients except oat bran and almonds and mix well.
4. Press firmly onto the base.
5. Mix the bran and almonds and sprinkle over the filling.
6. Cover with foil and bake for 1 1/2 hours.
7. Remove foil and bake another 10 mintes or until almonds begin to brown.
8. Serve hot or cold with salad.

germ, whole wheat breadcrumbs, potatoes, whole wheat breadcrumbs, onion, celery, nutmeg, cayenne pepper, egg whites, milk, bran, almonds

Taken from www.food.com/recipe/pumpkin-almond-pie-330709 (may not work)