For most of us it wouldn’t be Thanksgiving without Pumpkin pie. There’s so many recipe’s for it, that I usually decide which one is best based on the crust. The recipe below is by far the best crust we have ever enjoyed and can also be used to make pumpkin bars. If you’re tired of the same old flaky pie crust, be sure to give this a try!

You will need :

2 Medium bowls
9″ pie pan

Crust:
1 cup quick cook oats
1/4 cup whole wheat flour
1/4 cup finely ground almonds
2 Tbs. brown sugar
1/4 tsp.salt
3 Tbs.vegetable oil
1 Tbs.water

Pie Filling:
1/4 cup packed brown sugar
1/2 tsp.cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 egg, beaten well
4 tsp. vanilla
1 cup solid pack pumpkin ( canned )
2/3 cup evaporated milk

Directions:

Preheat oven to 425*

Mix flour, oats, ground almonds, sugar, and salt together in medium mixing bowl.

Mix water and oil together in measuring cup with fork until well blended. Add oil mixture to oat/flour mixture and stir well. You might need to add a tiny bit more water to hold mix together.

Press into pie pan and bake for 8 to 10 minutes. Remove from oven and reduce heat to 350*

In medium bowl, mix cinnamon, nutmeg, sugar and salt together. Add egg and vanilla and blend. Add pumpkin and milk and mix well. Pour into pie shell.

Bake 45-50 minutes or until knife inserted in center comes out clean.

Cool at least 1/2 hour before serving. Serve as is or with topping of your choice and enjoy!