Crunchy Pumpkin PieEn Español (Spanish Version)
Serving Size1/9 of a 9 inch pieCalories
8 gSaturated Fat1 gCholesterol
153 mgServings9IngredientsMeasuresQuick cooking oats1 cup Whole wheat flour¼ cupGround almonds¼ cupBrown sugar2 tablespoons Salt¼ teaspoonVegetable oil3 tablespoons Water1 tablespoon IngredientsMeasuresPacked brown sugar¼ cupGround cinnamon½ teaspoonGround nutmeg¼ teaspoonSalt¼ teaspoonEgg, beaten1Vanilla4 teaspoonsCanned pumpkin1 cup Evaporated skim milk2/3 cup DirectionsPreheat oven to 425ºF.Mix oats, flour, almonds, sugar, and salt together in 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, add small amount of water to hold mixture together.Press into a 9 inch pie pan and bake for 8-10 minutes, or until light brown.Turn down oven to 350ºF.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 350ºF or until knife inserted near center comes out clean.