Pumpkin Pie

Sunray777

This is a very good substitution for the original. I accidentally used a whole can of pumpkin instead of one cup and it turned out ok - just had to cook it longer.

Crunchy Pumpkin Pie

Serves 9
INGREDIENTS

For the pie 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 the pie filling:
1/4 cup packed brown sugar
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

INSTRUCTIONS

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.

NUTRITIONAL INFORMATION

Per Serving
Calories: 191
% Calories from fat: 32
Fat (gm): 7
Saturated fat (gm): 1
Cholesterol (mg): 25
Sodium (mg): 166
Protein (gm): 6
Carbohydrate (gm): 27


source: National Heart, Lung, and Blood Institute

jynxxxed

I have a pie crust already made at home, I'm going to try the filling out tonight with some pumpkin pie spice instead of the nutmeg (I don't have any).

Thanks!