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Crunchy Pumpkin Pie

June 10, 2008 - 7:30am
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Crunchy Pumpkin Pie

Nutrition Facts

Serving Size1/9 of a 9 inch pie
Total Fat8 g
Saturated Fat1 g
Cholesterol24 mg
Sodium153 mg

Servings and Times


Ingredients and Preparation

Quick cooking oats1 cup  
Whole wheat flour¼ cup
Ground almonds¼ cup
Brown sugar2 tablespoons  
Salt¼ teaspoon
Vegetable oil3 tablespoons  
Water1 tablespoon  
Packed brown sugar¼ cup
Ground cinnamon½ teaspoon
Ground nutmeg¼ teaspoon
Salt¼ teaspoon
Egg, beaten1
Vanilla4 teaspoons
Canned pumpkin1 cup  
Evaporated skim milk2/3 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.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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