Real Recipes From Real Home Cooks ®

crunchy pumpkin pie

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

Recipe by: Ali VanGorden, Registered Dietitian

(1 rating)
yield 8 Servings
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For crunchy pumpkin pie

  • 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

How To Make crunchy pumpkin pie

  • 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.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT