Crunchy Pumpkin Pie

From Ali VanGorden, Registered Dietitian

Ingredients

For the Pie Crust:

1 cup quick cooking oats

1/4 cup whole wheat flour

1/4 cup ground almonds

2 Tablespoons brown sugar

1/4 teaspoon salt

3 Tablespoons vegetable oil

1 Tablespoon water

For the Pie Filling:

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 egg, beaten

4 teaspoons vanilla

1 cup canned solid pack pumpkin

2/3 cup fat free evaporated milk

Nutrition Facts

Approximate Nutrient Content per serving:

Calories: 177

Calories From Fat: 72

Total Fat: 8g

Cholesterol: 24mg

Sodium: 153mg

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 425 F.

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 to 10 minutes, or until light brown.

Turn down oven to 350 F. 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 350 F. or until knife inserted near center comes out clean.

Please note that some ingredients and brands may not be available in every store.

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