This pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy for this holiday season!
Number of Servings: 9
Ingredients
For the Pie Crust
- 1 cup quick-cooking oats
- 1/4 cup whole-wheat flour
- 1/4 cup ground almonds
- 2 tbsp brown sugar
- 1/4 tsp salt
- 3 tbsp vegetable oil
- 1 tbsp water
For the Pie Filling
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 egg, beaten
- 4 tsp vanilla
- 1 cup unsalted canned pumpkin
- 2/3 cup evaporated skim milk
Directions
- Preheat oven to 425º F.
- Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
- Blend oil and water together in measuring cup with fork or small 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 350º F.
- Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
- Add egg and vanilla. Mix to blend ingredients.
- Add pumpkin and milk. Stir to combine.
- Pour into prepared pie shell.
- Bake for 45 minutes or until knife inserted near center comes out clean.
Nutrition Facts
Per serving (1/9 of pie): 177 calories, 8g fat, 1g saturated fat, 15mg cholesterol, 150mg sodium
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