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  • Pumpkin Pie

A heart healthy, easy-to-prepare version of this holiday classic.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
10 minutes 1 hour 9 servings 1 wedge
Ingredients

  • For the pie crust:

    1 C quick-cooking oats
    ¼ C whole wheat flour
    ¼ C ground almonds
    2 Tbsp brown sugar
    ¼ tsp salt
    3 Tbsp vegetable oil
    1 Tbsp water

  • For the pie filling:

    ¼ C packed brown sugar
    ½ tsp ground cinnamon
    ¼ tsp ground nutmeg
    ¼ tsp salt
    1 egg, beaten
    4 tsp vanilla
    1 C canned pumpkin
    ⅔ C fat-free evaporated milk

177
calories
8 g
Total fat
1 g
Saturated fat
24 mg
Cholesterol
153 mg
Sodium
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 1
    Preheat oven to 425 °F.

  • 2
    Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.

  • 3
    In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).

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

  • 5
    Work the dough into a disk shape, and roll on a lightly floured surface into a 12-inch circle.

  • 6
    Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown.

  • 7
    Turn down oven to 350 °F.

  • 8
    Make the filling: Mix sugar, cinnamon, nutmeg, and salt together in a bowl.

  • 9
    Add eggs and vanilla, and mix to blend ingredients.

  • 10
    Add pumpkin and milk, and stir to combine.

  • 11
    Pour into prepared pie shell. Bake for 45 minutes or until a knife inserted near center comes out clean.

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