Pumpkin Pie with Oatmeal Pie Crust

Ingredients

• 1 3/4 cup quick-cooking oats ((175g))
• 1 banana
• 1/4 cup pumpkin puree ((from a 15 oz pumpkin puree can))
• 2 tbsp sweetened condensed milk
• 2 large eggs
• 300 g sweetened condensed milk ((about 3/4 of a 14 oz can))
• 1 tsp vanilla extract
• 1 1/2 cup pumpkin puree ((from the rest of the 15 oz pumpkin puree can))
• 1/4 tsp nutmeg powder
• 1/4 tsp ginger powder
• 1 cinnamon powder
• 1/4 salt

Instructions

1. 1

   --- To Make Oatmeal Pie Crust: ---

2. 2

   Preheat the oven to 355°F (180°C). Optionally, cut a piece of parchment paper into an 8-inch circle and line the bottom of the pie dish with it.

3. 3

   In a large mixing bowl, mash 1 ripe banana using a fork or a potato masher. Add the oats, pumpkin puree, and sweetened condensed milk.

4. 4

   Use a spatula to stir the mixture until a dough-like consistency forms.

5. 5

   Press the mixture evenly into the bottom and sides of the pie dish to form the crust.

6. 6

   Bake the crust for 10 minutes at 355°F. Remove from the oven and let it cool while preparing the filling.

7. 7

   --- To Make the Pumpkin Pie Filling: ---

8. 8

   Preheat the oven to 350°F (175°C).

9. 9

   In a large bowl, whisk together the eggs, sweetened condensed milk, vanilla extract, pumpkin puree, nutmeg (powder or freshly grated using a grater), ginger powder, cinnamon powder, and salt. Mix until smooth.

10. 10

    Pour the filling into the pre-baked oatmeal crust.

11. 11

    Bake at 350°F for 35 to 40 minutes. The outer edges should be set while the center remains a bit wobbly.

12. 12

    Allow the pie to cool at room temperature. As it cools, the filling will continue to set. Optionally top with whipped cream. Cut into 8 slices and Enjoy!