 Puddings and Pies and More |
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 C |
quick cooking oats |
| 1/4 C |
whole wheat flour |
| 1/4 C |
ground almonds |
| 2 Tbsp |
brown sugar |
| 1/4 tsp |
salt |
| 3 Tbsp |
vegetable oil |
| 1 Tbsp |
water |
For the pie filling:
| 1/4 C |
packed brown sugar |
| 1/2 tsp |
ground cinnamon |
| 1/4 tsp |
ground nutmeg |
| 1/4 tsp |
salt |
| 1 |
egg, beaten |
| 4 tsp |
vanilla |
| 1 C |
canned pumpkin |
| 2/3 C |
evaporated skim milk |
- Preheat oven to 425º 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 8-10 minutes, or until light brown.
- Turn down oven to 350º 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 shells.
- Bake 45 minutes at 350º F or until knife inserted near center comes out clean.
Yield: 9 servings--Serving Size: 1/9 of a 9-inch pie
Each serving provides:
Calories: 177
Total fat: 8 g
Saturated fat: 1 g
Cholesterol: 24 mg
Sodium: 153 mg
|
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