Crunchy Pumpkin Pie

This pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy.

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
One egg, beaten
4 teaspoons vanilla
1 cup canned pumpkin
2/3 cup evaporated skim milk

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 pie.

Nutrition Information for 1/9 of pie:
Calories: 177
Total fat: 8g
Saturated fat: 1g
Cholesterol: 24mg
Sodium: 153mg