It's Crunch Time! (Farmer's Market Demo)

This Crunchy Almond Crust for Pumpkin Pie is super easy and super healthy!  The bakers from our Healthy Cafe made mini versions of this popular pie for samples at the Morgantown Farmer's Market  Culinary Demo, sponsored by WVU Healthcare. My colleague's walked the pavilion with samples and recipes, while I demoed the crust by the Culinary Kitchen. 

Here's this super easy and super healthy recipes we have been serving for years:

Crunchy Pumpkin Pie
(Serves 9)

Crust
1 cup oats
1/4 cup whole wheat pastry flour
1/4 cup almonds
2 Tbsp. Brown Sugar
1/4 tsp. Salt
Mix in food processor to grind almonds.  
Add:
3 Tbsp. Olive or Canola Oil
1 Tbsp. Cold Water 
Pulse.  Add more water until mixture sticks together. 

Press into pie pan.  Bake at 450 degrees for 8-10 minutes.

Filling
1/4 cup Brown Sugar
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Salt
Mix.  
Add: 
1 Egg
4 tsp. Vanilla
Mix to blend.
Add:
1 cup Pumpkin 
2/3 cup Evaporated Skim Milk
Stir to combine.
Pour the filling into the pie crust, scraping down the sides of the bowl.

Bake for 45 minutes at 350 degrees, until the filling looks set and a thin knife inserted into the center of the pie comes out almost clean.  Cool quickly to 41 degrees or below.

Now to "couchgate" and make some fun recipes with my Farmer's Market finds:)