Vegan Low Fat Pumpkin Pie

Crust:
1/2 cup quick oats
1/2 cup sorghum flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup brown sugar (packed)
2 tablespoons natural sugar
1/4 cup apple sauce
Filling:
3/4 cup canned pumpkin
2 tablespoons cornstarch (tapioca or arrowroot might have less of an aftertaste)
1/2 cup soy milk
1/3 cup sugar
1 teaspoon pure vanilla extract
1/2 tsp pumpkin pie spice

Preheat oven to 375 F.
Put the oats into a food processor and process until finely ground. Add the remaining dry ingredients and blend well. Transfer to a bowl and add the apple sauce. Stir well until completely combined.
Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible:
Put it in the oven and cook for 8 until it it is crisp but not overdone. Set aside to cool before filling.

Mix all the filling ingredients in a large mixing bowl and stir until thoroughly combined.
Pour pumpkin layer into pie crust. Bake for 30 minute until firm. Crust might get too dark at the edges so putting filling into an unbaked crust might work better.

Altered from: http://blog.fatfreevegan.com/2006/12/calamondin-or-lemon-pie-with-oatmeal.html
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