Crunchy Pumpkin Pie

Russ Myers

By
@Beegee1947

Recipe by: Ali VanGorden, Registered Dietitian


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Serves:

8 Servings

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

PIE CRUST:

1 c
quick cooking oats
1/4 c
whole wheat flour
1/4 c
ground almonds
2 Tbsp
brown sugar
1/4 tsp
salt
3 Tbsp
vegetable oil
1 Tbsp
water

PIE FILLING

1/4 c
packed brown sugar
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
salt
1
egg, beaten
4 tsp
vanilla
1 c
canned solid pack pumpkin
2/3 c
fat free evaporated milk

Directions Step-By-Step

1
Preheat oven to 425 F.

Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
2
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.
3
Press into a 9-inch pie pan and bake for 8 to 10 minutes, or until light brown.
4
Turn down oven to 350 F. 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.
5
Bake 45 minutes at 350 F. or until knife inserted near center comes out clean.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American