• INGREDIENTS FOR PIE CRUST:

• 1 cup quick-cooking old-fashioned oats

• 1 cup whole-wheat flour

• ¼ cup ground raw almonds

• 1 Tbsp maple syrup (or raw honey)

• ¼ tsp sea salt

• 3 Tbsp coconut oil

• 1 Tbsp water

• INGREDIENTS FOR PUMPKIN PIE:

• 1 (15 oz. can) pumpkin puree

• 2 large eggs, lightly beaten

• 1 tsp pure vanilla extract

• ¼ cup maple syrup (or raw honey)

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp sea salt

⅔ cup evaporated nonfat milk

Instructions for Pumpkin Pie with Whole Wheat Crust:

1. FOR PIE CRUST:

   Preheat oven to 425° F.

2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.

3. Add oil to oat mixture; mix well. If needed, add water to hold mixture together.

4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.

5. FOR PIE:

   Reduce oven temperature to 350° F.

6. Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.

7. Add cinnamon, nutmeg, salt, and milk; mix until just blended.

8. Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.

Recipe retrieved from beachbody.com