For the crust:

• 1 cup quick cooking oats - Champion / Quaker
• 1/4 cup whole wheat flour - Atta
• 1/4 cup ground almonds
• 2 tablespoons brown sugar / unrefined sugar
• 1/4 teaspoon salt
• 3 tablespoons vegetable oil
• 1 tablespoon water

• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 egg, beaten
• 4 teaspoons vanilla
• 1 cup grated yellow pumpkin
• 2/3 cup skim milk powder

1. Preheat oven to 425 degrees F.
2. Mix oats, flour, almonds, sugar, and salt together in a small mixing bowl. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
3. Press into a 9-inch pie pan and bake for 8 to 10 minutes or until light brown. Reduce oven temperature to 350 degrees F.
4. 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 shells.
5. Bake 45 minutes at 350 degrees F, or until knife inserted near center comes out clean.

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