Crunchy Pumpkin Pie

Nutrition Facts

Serving Size 1/9 of a 9 inch pie
Calories 177
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 24 mg
Sodium 153 mg

Servings and Times

Servings 9

Ingredients and Preparation

Ingredients Measures
Quick cooking oats 1 cup  
Whole wheat flour ¼ cup
Ground almonds ¼ cup
Brown sugar 2 tablespoons  
Salt ¼ teaspoon
Vegetable oil 3 tablespoons  
Water 1 tablespoon  
Ingredients Measures
Packed brown sugar ¼ cup
Ground cinnamon ½ teaspoon
Ground nutmeg ¼ teaspoon
Salt ¼ teaspoon
Egg, beaten 1
Vanilla 4 teaspoons
Canned pumpkin 1 cup  
Evaporated skim milk 2/3 cup  
  1. Directions
  2. Preheat oven to 425ºF.
  3. Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
  4. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified.
  5. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
  6. Press into a 9 inch pie pan and bake for 8-10 minutes, or until light brown.
  7. Turn down oven to 350ºF.
  8. Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
  9. Add eggs and vanilla and mix to blend ingredients.
  10. Add pumpkin and milk and stir to combine.
  11. Pour into prepared pie shell.
  12. Bake 45 minutes at 350ºF or until knife inserted near center comes out clean.

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