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Resources : Recipes

Crunchy Pumpkin Pie

For Crust:
1 C quick cooking oats
¼ C whole wheat flour
¼ C ground almonds
2 T brown surgar
¼ tsp salt
3 T vegetable oil
1 T water

For Filling:
¼ C brown sugar, packed
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 egg, beaten
4 tsp vanilla
1 C canned pumpkin
2/3 C evaporated skim milk
1. Preheat oven to 425? F

To Prepare Filling:
7. Mix sugar, cinnamon, nutmeg and salt in bowl
8. Add egg and vanilla and mix to blend ingredients
9. Add pumpkin and milk and stir to combine

To Prepare Crust:
2. Mix oats, flour, almonds sugar and salt in small mixing bowl
3. Blend oil and water in measuring cup with fork or small wire whisk until emulsified
4. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to
hold mixture together
5. Press into 9-inch pie pan, and bake for 8 – 10 minutes, or until light brown
6. Turn down oven to 350? F

Putting It Together:
10. Pour filling into prepared pie shell
11. Bake for 45 minutes at 350? F. or until knife inserted near center comes out clean

One serving (1/9 pie) provides:
Calories: 169
Total fat: 7 g
Saturated fat: 1 g
Cholesterol: 24 mg
Sodium: 207 mg
Total fiber: 3g
Protein: 5g
Carbohydrates: 22g
Potassium: 223mg