Crunchy Pumpkin Pie

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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

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

Directions
Preheat oven to 425ºF.
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 350ºF.
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 shell.
Bake 45 minutes at 350ºF or until knife inserted near center comes out clean.

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