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 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 unsalted canned pumpkin

2/3 cup evaporated skim milk

 

  1. Preheat oven to 425 degrees.

  2. Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.

  3. Blend oil and water together in measuring cup with fork or small whisk until emulsified.

  4. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.

  5. Press into a 9-inch pie pan and bake for 8–10 minutes, or until light brown.

  6. Turn down oven to 350º F.

  7. Mix sugar, cinnamon, nutmeg, and salt together in a bowl.

  8. Add egg and vanilla. Mix to blend ingredients.

  9. Add pumpkin and milk. Stir to combine.

  10. Pour into prepared pie shell.

  11. Bake for 45 minutes at 350º F or until knife inserted near center comes out clean.

 

Yield: 9 servings

Serving size: 1/9 of pie

Each serving provides:

Calories: 177

Total fat: 8 g

Saturated fat: 1 g

Cholesterol: 15 mg

Sodium: 150 mg

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