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 the 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

For the pie filling:
1/4 C packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
One egg, beaten
4 tsp vanilla
1 C canned pumpkin
2/3 C evaporated skim milk

1. Preheat oven to 425°F.

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

3. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified.

4. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.

5. Press into a 9-inch pie pan and bake for 8 to 10 minutes, or until light brown.

6. Lower temperature to 350°F.

7. Mix sugar, cinnamon, nutmeg, and salt together in a bowl.

8. Add eggs and vanilla and mix to blend ingredients.

9. Add pumpkin and milk and stir to combine.

10. Pour into prepared pie shells.

11. Bake 45 minutes at 350°F or until knife inserted near center comes out clean.

YIELD: 9 servings - SERVING SIZE: 1/9 of a 9-inch pie
EACH SERVING PROVIDES: Calories: 177 - Total fat: 8 g - Saturated fat: 1 g - Cholesterol: 24 mg - Sodium: 153 mg