CRUNCHY PUMPKIN PIE
This pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy.
For the pie crust:
1 C | quick cooking oats |
1/4 C | whole wheat flour |
1/4 C | ground almonds |
2 Tbsp | brown sugar |
1/4 tsp | salt |
3 Tbsp | vegetable oil |
1 Tbsp | water |
For the pie filling:
1/4 C | packed brown sugar |
1/2 tsp | ground cinnamon |
1/4 tsp | ground nutmeg |
1/4 tsp | salt |
1 | egg, beaten |
4 tsp | vanilla |
1 C | canned pumpkin |
2/3 C | evaporated skim milk |
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Preheat oven to 425º F.
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Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
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Blend oil and water together in measuring cup with fork or small wire whisk until emulsified.
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Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
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Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown.
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Turn down oven to 350º F.
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Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
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Add eggs and vanilla and mix to blend ingredients.
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Add pumpkin and milk and stir to combine.
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Pour into prepared pie shells.
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Bake 45 minutes at 350º F or until knife inserted near center comes out clean.
Yield: 9 servings--Serving Size: 1/9 of a 9-inch pie
Each serving provides:
Calories: 177
Total fat: 8 g
Saturated fat: 1 g
Cholesterol: 24 mg
Sodium: 153 mg