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Toledo, OH 43623

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Crunchy Pumpkin Pie: High in Flavor, Low in Fat

Ingredients for crust
1 cup quick cooking oats
¼ cup whole wheat flour
¼ cup grounds almonds
2 tablespoons brown sugar
¼ teaspoon salt
3 tablespoons vegetable oil
1 tablespoon water 

Ingredients for filling
¼ cup brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 egg, beaten
4 teaspoons vanilla
1 cup canned pumpkin
2/3 cup evaporated skim milk


Preheat oven to 425 F.

To prepare crust:
  1. Mix oats, flour, almonds, sugar and salt in small mixing bowl.
  2. Blend oil and water in measuring cup with fork or small wire whisk until emulsified.
  3. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
  4. Press into 9-nich pie pan and bake for 8 to 10 minutes, or until light brown.
  5. Turn oven down to 350 F.

To prepare filling:

  1. Mix sugar, cinnamon, nutmeg and salt in a bowl.
  2. Add egg and vanilla, and mix to blend ingredients.
  3. Add pumpkin and milk, and stir to combine.
  4. Pour filling into prepared pie shell.
  5. Bake at 45 minutes at 350 F. or until knife inserted in center comes out clean.

Nutritional information:

Yield: 9 servings
Calories per serving: 169
Total fat: 7 grams
Saturated fat: 1 gram
Cholesterol: 24 milligrams
Sodium: 207 milligrams
Total fiber: 3 grams
Protein: 5 grams
Carbohydrates: 22 grams
Potassium: 23 milligrams

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