Crunchy Pumpkin Pie
Most Americans have been eating pumpkin pie at holidays for as long as memory serves. Yet, it hasn't always been a winner as far as health is concerned. Consider substituting this flavorful version this year.
Ingredients:
For the pie crust
- 1 cup of quick cooking oats
- 1/4 cup whole wheat flour
- 1/4 cup ground almonds
- 2 tablespoons packed brown sugar
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 1 tablespoon of water
For the filling
- 1 beaten egg
- 1/4 cup of packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 teaspoons of vanilla
- 1 cup of canned pumpkin
- 2/3 cup evaporated skim milk
Directions:
- Preheat the oven to 425 degrees 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.
- Reduce oven setting to 350 degrees 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 shells.
- Bake 45 minutes at 350 degrees F. or until knife inserted near center comes out clean.
Yield: 9 servings, serving size is 1/9 of a 9-inch pie.
Nutrition at a glance
Each Serving
Provides: |
amount per serving |
| Calories |
177 |
| Total Fat |
8 g |
| Saturated Fat |
1 g |
| Cholesterol |
24 mg |
