Ingredients:
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
1
egg, beaten
4 tsp
vanilla
1 C
canned pumpkin
2/3 C
evaporated skim milk
Instructions:
Preheat oven to 425º
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 8-10 minutes, or until light brown.
6. Turn down oven to 350º
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 350º
F or until knife inserted near center comes out clean.
Serves: 9
Nutrition Facts:
Serving: 1slice = 1/9 of
9 inch pie
Calories 177 g
Fat 8 g,
Cholesterol 24 mg,
Sodium 153 mg,
Courtesy Of: http://www.personalhealthzone.com
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