Crunchy Pumpkin Pie
Prep Time: 1 hr.
Cook Time: 55 mins.
(Total time will vary with appliance and setting.)
Level of Difficulty: Medium Ingredients
For the pie crust:
1 cup quick cooking oats
1/4 cup whole wheat flour
1/4 cup ground almonds
2 Tbsp brown sugar
1/4 tsp salt
3 Tbsp vegetable oil
1 Tbsp water
For the pie filling:
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 egg, beaten
4 tsp vanilla
1 cup canned pumpkin
2/3 cup evaporated skim milk
Directions
Preheat oven to 425 degrees.
Mix oats, flour, almonds, sugar, and salt together in 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.
Press into a 9-inch pie pan and bake for 8-10 mins. or until light brown.
Turn down oven to 350 degrees.
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.
Bake 45 mins. at 350 degrees or until knife inserted near center comes out clean.
This pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy.
Yield: 9 servings
Serving size: 1/9 of a 9-inch pie
Calories: 177
Total fat: 8 g
Saturated fat: 1 g
Cholesterol: 24 mg
Sodium: 153 mg
This recipe has been adapted from the National Heart Lung and Blood Institute.
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