Recipe: Low-Fat Crunchy Pumpkin Pie

The content and information below is republished with permission from the Cleveland Clinic.
This low-fat crunchy pumpkin pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy. The crust includes ground almonds and cooking oats, which gives it a crunchy texture. The pie filling is flavorful with pumpkin, cinnamon, nutmeg and vanilla.
Ingredients
Pie crust:
1 cup quick cooking oats
¼ cup whole wheat flour
¼ cup ground almonds
2 tablespoons brown sugar
¼ teaspoon salt
3 tablespoons vegetable oil
1 tablespoon water
Pie filling:
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 egg, beaten
4 teaspoon vanilla
1 cup canned pumpkin
2/3 cup evaporated skim milk/p>
Preparation
Preheat oven to 425º F.
Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
Blend oil and water together in measuring cup with fork or small wire whisk until emulsified.
Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together.
Press into a 9-inch pie pan and bake for 8 – 10 minutes, or until light brown.
Turn down oven to 350º F.
Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
Add eggs and vanilla and mix to blend ingredients.
Add pumpkin and milk and stir to combine.
Pour into prepared pie shells.
Bake 45 minutes at 350º F or until knife inserted near center comes out clean.
Nutritional information (Per serving)
Yield: 9 servings
Serving Size: 1/9 of a 9-inch pie
Calories: 117
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 24 g
Sodium: 153 mg
Source: Stay Young at Heart: Cooking the Heart-Healthy Way, brought to you by the National Heart, Lung, and Blood Institute.
–Health and Vascular Team, health.clevelandclinic.org