Ingredients for Crunch Pumpkin Pie
- Quick Cooking Oats
- Whole Wheat Flour
- Ground Almonds
- Brown Sugar
- ¼ teaspoon salt
- Canola Oil
- 2 tablespoons water (plus 1-2 tablespoons more, if needed)
- Ground Cinnamon
- Ground Nutmeg
- 2 large eggs
- 1 teaspoon vanilla extract
- Canned Pumpkin
- Evaporated Skim Milk
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How to Make Crunch Pumpkin Pie
- Preheat oven to 425°F (220°C).
- In a medium bowl, combine 1 ½ cups rolled oats, ½ cup whole wheat flour, ½ cup sliced almonds, ½ cup packed brown sugar, and ½ teaspoon salt.
- In a small bowl or measuring cup, whisk together ¼ cup vegetable oil and 2 tablespoons water until emulsified.
- Add the wet ingredients to the dry ingredients and mix well. Add 1-2 tablespoons more water, if needed, to form a cohesive dough.
- Press the dough into a 9-inch pie pan. Bake for 8-10 minutes, or until lightly golden brown.
- Remove the crust from the oven and let it cool slightly on a wire rack.
- Reduce oven temperature to 350°F (175°C).
- In a large bowl, whisk together 1 cup packed light brown sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt.
- Add 2 large eggs and 1 teaspoon vanilla extract; whisk until well combined.
- Stir in 1 (15-ounce) can pumpkin puree and 1 cup milk (dairy or non-dairy).
- Pour the pumpkin filling into the prepared pie crust.
- Bake at 350°F (175°C) for 45-50 minutes, or until a knife inserted near the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
49g
Fat
4g
Carbs
7g
