• Crunchy Pumpkin Pie

    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 9

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

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