Crunchy Pumpkin Pie

With only a small amount of oil in the crust and skim milk in the filling, this delicious pie is a heart healthy treat.

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

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

Preheat oven to 425F.

To prepare crust:
Mix oats, flour, almonds, sugar, and salt in small mixing bowl.

Blend oil and water 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 9-inch pie pan, and bake for 8–10 minutes, or until light brown.

Turn down oven to 350F.

To prepare filling:
Mix sugar, cinnamon, nutmeg, and salt in bowl. Add egg and vanilla, and mix to blend ingredients. Add pumpkin and milk, and stir to combine. Pour filling into prepared pie shell.

Bake for 45 minutes at 350 ºF or until knife inserted near center comes out clean.

Yield: 9 servings
Serving size: 1/9 of 9-inch pie
Each serving provides: Calories: 169, Total fat: 7 g, Saturated fat: 1 g, Cholesterol: 24 mg, Sodium: 207 mg, Total fiber: 3 g, Protein: 5 g, Carbohydrates: 22 g, Potassium: 223 mg

Source: NIH