Crunch Pumpkin Pie

“From American Heart Associations Booklet on Healthy Recipes. This is one of the few recipes I've posted that I have not personally tried, but I'm trying to reduce my number of booklets and clipouts so I want to save it for trying later on in the fall.”
READY IN:
1hr 10mins
SERVES:
9
YIELD:
1 pie
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. To prepare crust ~~~ Mix oats, flour, almonds, sugar, and salt in a small mixing bowl.
  3. Blend oil and water in a measuring cup with a small whisk until emulsified.
  4. Add oil mixture to dry ingredients and mix well. If needed, add a 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. Remove crust from oven on place on wire rack.
  7. Turn down oven to 350°F.
  8. To prepare filling ~~~ Mix sugar, cinnamon, nutmeg and salt in a bowl.
  9. Add egg and vanilla and mix to blend ingredients.
  10. Add pumpkin and milk and stir to combine.
  11. To make the pie ~~~ Pour filling into prepared pie shell.
  12. Bake at 350F for 45 minutes or until knife inserted near center comes out clean.

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