Ingredients

1 cup quick-cooking oats
1/4 cup whole wheat flour
1/4 cup ground almonds
2 Tbsp. brown sugar
1/4 tsp. salt
3 Tbsp. vegetable oil
1 Tbsp. water

1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 egg, beaten
4 tsp. vanilla
1 cup canned pumpkin
2/3 cup fat-free evaporated milk

Directions

Preheat oven to 425°F.

Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl. In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended). Add the oil mixture to the dry ingredients, and mix well. If needed, add a small amount of water to hold the dough together.

Work the dough into a disk shape, and roll on a lightly floured surface into a 12-inch circle. Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown. Turn down oven to 350°F.

Make the filling: 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 for 45 minutes or until a knife inserted near center comes out clean.