Crunchy Pumpkin Pie

With only a small amount of oil in the crust and skim milk in the filling, this delicious pie is a heart healthy treat.

For the Crust

• 1 cup quick cooking oats
• ¼ cup whole wheat flour
• ¼ cup ground almonds
• 2 Tbsp brown sugar
• ¼ tsp salt
• 3 Tbsp vegetable oil
• 1 Tbsp water

For the Filling

• ¼ cup brown sugar, packed
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 egg, beaten
• 4 tsp vanilla
• 1 cup canned pumpkin
• ⅔ cup evaporated skim milk

Yield: 9 servings

Serving size: 1/9 of 9-inch pie

Each serving provides:
Calories: 169
Total fat: 7 g
Saturated fat: 1 g
Cholesterol: 24 mg
Sodium: 207 mg
Total fiber: 3 g
Protein: 5 g
Carbohydrates: 22 g
Potassium: 223 mg

To begin:

1. Preheat oven to 425° (Fahrenheit).

To prepare crust:

2. Mix oats, flour, almonds, sugar, and salt in small mixing bowl.

3. Blend oil and water 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 9-inch pie pan, and bake for 8 to 10 minutes, or until light brown.

6. Turn down oven to 350º (Fahrenheit).

To prepare filling:

7. Mix sugar, cinnamon, nutmeg, and salt in bowl.

8. Add egg and vanilla, and mix to blend ingredients.

9. Add pumpkin and milk, and stir to combine.

Putting it together:

10. Pour filling into prepared pie shell.

11. Bake for 45 minutes at 350º (Fahrenheit) or until knife inserted near center comes out clean.

*This recipe is from the "Keep the Beat" Heart Healthy Recipes developed by the National Heart, Lung, and Blood Institute (NHLBI) to help Americans keep their heartbeat strong.

This recipe’s not only good for the heart, it’s good for the whole body, so make it one of your family favorites.