Crunchy Crust Pumpkin Pie

Yield: 9 servings
Serving size: 1/9 of 9-inch pie

FOR 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 FILLING

• 1/4 C brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 egg, beaten
• 4 tsp vanilla
• 1 C canned pumpkin
• 2/3 C evaporated skim milk

1. Preheat oven to 425 °F.

To prepare crust:
2. Mix oats, flour, almonds, sugar, and salt in small mixing bowl.
3. Blend oil and water 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 9-inch pie pan, and bake for 8–10 minutes, or until light brown.
6. Turn down oven to 350 ºF.

To prepare filling:
7. Mix sugar, cinnamon, nutmeg, and salt in bowl.
8. Add egg and vanilla, and mix to blend ingredients.
9. Add pumpkin and milk, and stir to combine.

Putting it together:
10. Pour filling into prepared pie shell.
11. Bake for 45 minutes at 350 ºF or until knife inserted near center comes out clean.

These recipes were specially developed by the National Heart, Lung, and Blood Institute (NHLBI). If this collection whets your appetite for more information on healthy eating or other heart health topics, visit the NHLBI online at www.nhlbi.nih.gov. Enjoy!