Crunchy Pumpkin Pie

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


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

1. Preheat oven to 425 °F.

To prepare crust:
2. Mix oats, flour, almonds, sugar, and salt in small mixing bowl.
3. Blend oil and water 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 9-inch pie pan, and bake for 8–10 minutes, or until light brown.
6. Turn down oven to 350 ºF.

To prepare filling:
7. Mix sugar, cinnamon, nutmeg, and salt in bowl.
8. Add egg and vanilla, and mix to blend ingredients.
9. Add pumpkin and milk, and stir to combine.

Putting it together:
10. Pour filling into prepared pie shell.
11. 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