Crunchy Pumpkin Pie
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| 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 |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Quick cooking oats | 1 cup |
| Whole wheat flour | ¼ cup |
| Ground almonds | ¼ cup |
| Brown sugar | 2 tablespoons |
| Salt | ¼ teaspoon |
| Vegetable oil | 3 tablespoons |
| Water | 1 tablespoon |
| Ingredients | Measures |
|---|
| Packed brown sugar | ¼ cup |
| Ground cinnamon | ½ teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Egg, beaten | 1 |
| Vanilla | 4 teaspoons |
| Canned pumpkin | 1 cup |
| Evaporated skim milk | 2/3 cup |
- Directions
- Preheat oven to 425ºF.
- 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 minutes, or until light brown.
- Turn down oven to 350ºF.
- 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 shell.
- Bake 45 minutes at 350ºF or until knife inserted near center comes out clean.