Thursday, December 15, 2016

Crunchy Pumpkin Pie


For the pie crust:

1 cup quick cooking oats
¼ cup whole wheat flour
¼ cup ground almonds
2 tablespoons brown sugar
¼ teaspoon salt
3 tablespoons vegetable oil
1 tablespoon water

For the pie filling:

¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 egg, beaten
4 teaspoons vanilla
1 cup canned pumpkin
2/3 cup evaporated skim milk


Preheat oven to 425F

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

Blend oil and water together in measuring cup 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 the oven down to 350F

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 for 45 minutes at 350ºF or until an inserted knife near the center of the pie comes out clean.

Nutrition Information

Serving Size: 9 servings – 1/9 of a 9-inch pie
Calories: 177
Total Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 24 mg
Sodium: 153 mg

Recipe retrieved from Stay Young at Heart provided by the National Heart, Lung and Blood Institute.

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