Ingredients for crust
1 cup quick cooking oats
¼ cup whole wheat flour
¼ cup grounds almonds
2 tablespoons brown sugar
¼ teaspoon salt
3 tablespoons vegetable oil
1 tablespoon water
Ingredients for filling
¼ cup brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 egg, beaten
4 teaspoons vanilla
1 cup canned pumpkin
2/3 cup evaporated skim milk
Directions
Preheat oven to 425 F.
To prepare crust:
- Mix oats, flour, almonds, sugar and salt in small mixing bowl.
- Blend oil and water in measuring cup with fork or small wire 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 9-nich pie pan and bake for 8 to 10 minutes, or until light brown.
- Turn oven down to 350 F.
To prepare filling:
- Mix sugar, cinnamon, nutmeg and salt in a bowl.
- Add egg and vanilla, and mix to blend ingredients.
- Add pumpkin and milk, and stir to combine.
- Pour filling into prepared pie shell.
- Bake at 45 minutes at 350 F. or until knife inserted in center comes out clean.
Nutritional information:
Yield: 9 servings
Calories per serving: 169
Total fat: 7 grams
Saturated fat: 1 gram
Cholesterol: 24 milligrams
Sodium: 207 milligrams
Total fiber: 3 grams
Protein: 5 grams
Carbohydrates: 22 grams
Potassium: 23 milligrams
Source:
National Heart, Lung, and Blood Institute. Keep the Beat Heart Healthy Recipes.
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