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This deliciously crunchy Pumpkin Pie is definitely something the Baileys would have had at Thanksgiving. It’s very easy to make and tastes great!

Pie crust:

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

Pie Filling:

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

 

Preparation:

  1. Preheat oven to 425º F.
  2. Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
  3. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified.
  4. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
  5. Press into a 9-inch pie pan and bake for 8 – 10 minutes, or until light brown.
  6. Turn down oven to 350º F.
  7. Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
  8. Add eggs and vanilla and mix to blend ingredients.
  9. Add pumpkin and milk and stir to combine.
  10. Pour into prepared pie shells.
  11. Bake 45 minutes at 350º F or until knife inserted near center comes out clean.

 

Source: Stay Young at Heart: Cooking the Heart-Healthy Way, brought to you by the National Heart, Lung, and Blood Institute

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