CRUNCHY PUMPKIN PIE

CRUST:
1 c. quick cooking oats
1/4 c. whole wheat flour
1/4 c. ground almonds
2 T. brown sugar
1/4 t. salt
3 T. water
3 T. vegetable oil

PUMPKIN PIE FILLING:
1/4 c. packed brown sugar
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. salt
1 egg, beaten
4 t. vanilla
1 c. canned pumpkin
2/3 c. evaporated milk

Preheat oven to 425°. Mix oats, flour, almonds, sugar and salt together in a small mixing bowl. Blend oil and water together in a measuring cup with a fork or small wire whisk to hold the mixture together. 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 350°. Mix sugar, cinnamon, nutmeg and salt together in a bowl. Add egg and vanilla and mix to blend ingredients. Add pumpkin and milk and stir to combine. Pour into prepared pie shells. Bake 45 minutes at 350° or until knife inserted near center comes out clean.

You get 9 servings from this dish. Serving size: 1/9 of a (9 inch) pie.

Each serving provides: 177 calories, 8 g. total fat, 1 g. saturated fat, 24 mg. cholesterol, and 153 mg. sodium.

Crunchy Pumpkin Pie recipe is published in our October, 2004 Menu Minder.

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