Crunchy Pumpkin Pie

From Ali VanGorden, Registered Dietitian

Ingredients:

  1. For the Pie Crust:
  2. 1 cup quick cooking oats
  3. 1/4 cup whole wheat flour
  4. 1/4 cup ground almonds
  5. 2 Tablespoons brown sugar
  6. 1/4 teaspoon salt
  7. 3 Tablespoons vegetable oil
  8. 1 Tablespoon water
  10. For the Pie Filling:
  11. 1/4 cup packed brown sugar
  12. 1/2 teaspoon ground cinnamon
  13. 1/4 teaspoon ground nutmeg
  14. 1/4 teaspoon salt
  15. 1 egg, beaten
  16. 4 teaspoons vanilla
  17. 1 cup canned solid pack pumpkin
  18. 2/3 cup fat free evaporated milk
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.



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