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Crunchy Pumpkin PieHappy Thanksgiving

Happy Healthy Holidays!

This Crunchy Pumpkin Pie uses only a small amount of olive oil in the crust and skim milk in the filling to make it heart-healthy. Heart healthy almonds add nutrition and crunch.

Slice Crunchy Pumpkin Pie

Recipe Ingredients

For Piecrust:
1 cup quick cooking oats
1/4 cup whole wheat flour
1/4 cup ground almonds
2 tablespoons brown sugar
1/4 teaspoon salt
3 tablespoons olive oil
1 tablespoon water

For Pie Filling:
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg, beaten
4 teaspoons vanilla
1 cup canned pumpkin
2/3 cup evaporated skim milk

Recipe Directions

Preheat oven to 425-degrees.

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

Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed and small amount of water to hold mixture together.

Press into a 9-inch pie pan and bake for eight to ten minutes or until light brown.

Turn down oven to 350-degrees. Mix sugar, cinnamon, nutmeg and salt together in a bowl. Add eggs and vanilla and mix to blend ingredients.

Add pumpkin and milk and stir to combine. Pour into prepared pie shell. Bake 45 minutes at 350-degrees or until knife inserted near center comes out clean.

Recipe makes one, 9-inch Crunchy Pumpkin Pie.

Nutrition Nibble

Pumpkin puree contains only 24 calories per one half cup and is a good source of vitamin A, fiber and iron. See also: Baking with Fresh Pumpkin

Nutrition Information

Yield: 8 servings Crunchy Pumpkin Pie.
Serving size: 1 slice (1/8 of pie)
Calories: 177; Total Fat: 8g; Saturated fat: 1g; Cholesterol: 24mg; Sodium: 153mg

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