Crunchy Pumpkin Pie

  • Wednesday, October 30, 2013

Ingredients and Preparation Ingredients Measures Quick cooking oats 1 cup Whole wheat flour cup Ground almonds cup Brown sugar 2 tablespoons Salt teaspoon Vegetable oil 3 tablespoons Water 1 tablespoon Ingredients Measures Packed brown sugar cup Ground cinnamon teaspoon Ground nutmeg teaspoon Salt teaspoon Egg, beaten 1 Vanilla 4 teaspoons Canned pumpkin 1 cup Evaporated skim milk 2/3 cup 1. Directions 2. Preheat oven to 425F. 3. Mix oats, flour, almonds, sugar, and salt together in small mixing bowl. 4. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. 5. Add oil mixture to dry ingredients and mix well. If needed, add 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. Turn down oven to 350F. 8. Mix sugar, cinnamon, nutmeg, and salt together in a bowl. 9. Add eggs and vanilla and mix to blend ingredients. 10.Add pumpkin and milk and stir to combine. 11.Pour into prepared pie shell. 0 0 1 167 955 Summerville Journal Scene 7 2 1120 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-language:JA;} 12.Bake 45 minutes at 350F or until knife inserted near center comes out clean.

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