Pumpkin Pie

Pumpkin Pie

A heart healthy, easy-to-prepare version of this holiday classic.

CAL/SERV :

177

PREP TIME :

10 MINS

YIELDS :

9 SERVINGS

COOK TIME:

1 HOUR

INGREDIENTS

For the pie crust:

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

For the pie filling:

  • ¼ C packed brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 egg, beaten
  • 4 tsp vanilla
  • 1 C canned pumpkin
  • ⅔ C fat-free evaporated milk

INSTRUCTIONS
  1. Preheat oven to 425 °F.
  2. Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
  3. In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).
  4. Add the oil mixture to the dry ingredients, and mix well. If needed, add a small amount of water to hold the dough together.
  5. Work the dough into a disk shape, and roll on a lightly floured surface into a 12-inch circle.
  6. Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown.
  7. Turn down oven to 350 °F.
  8. Make the filling: Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
  9. Add eggs and vanilla, and mix to blend ingredients.
  10. Add pumpkin and milk, and stir to combine.
  11. Pour into prepared pie shell. Bake for 45 minutes or until a knife inserted near center comes out clean.

Nutrition (per serving):

Calories 177, Total fat 8 g, Saturated fat 1 g, Cholesterol 24 mg, Sodium 153 mg

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute