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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


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

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


  • 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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