Pumpkin Pie

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Crunchy Pumpkin Pie Recipe


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
1/4 C
1/4 C
2 Tbsp
1/4 tsp
3 Tbsp
1 Tbsp
quick cooking oats
whole wheat flour
ground almonds
brown sugar
salt
vegetable oil
water
 


For the pie filling:

1/4 C
1/2 tsp
1/4 tsp
1/4 tsp
1
4 tsp
1 C
2/3 C
packed brown sugar
ground cinnamon
ground nutmeg
salt
egg, beaten
vanilla
canned pumpkin
evaporated skim milk
 


  1. Preheat oven to 425º F.
  2. Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
  3. Blend oil and water together 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 a 9-inch pie pan and bake for 8-10 minutes, or until light brown.
  6. Turn down oven to 350º F.
  7. Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
  8. Add eggs and vanilla and mix to blend ingredients.
  9. Add pumpkin and milk and stir to combine.
  10. Pour into prepared pie shells.
  11. 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




Please feel free to modify these recipes for any dietary needs or special diets.

Recipes || Desserts || Entrees || Salads || Soups || Vegetarian




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