Healthful Recipes
	Pumpkin

	Crunchy Pumpkin Pie

This pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy.

1 C. quick cooking oats
1/4 C. packed brown sugar
1/4 C. whole wheat flour
1/4 C. ground almonds
1/4 t. salt
3 T. vegetable oil
1 T. water
1/2 t. ground cinnamon
1/4 t. ground nutmeg
2 T. brown sugar
1/4 t. salt
1 egg, beaten
4 t. vanilla
2/3 C. evaporated skim milk
1 C. canned pumpkin

1. Preheat oven to 425° F.
2. Mix oats, flour, almonds, sugar and salt together in small 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 9-inch pie pan and bake for 8 to 10 minutes, or until light brown.
6. Turn down oven to 350° 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. Stir to combine.
10. Pour into prepared pie shells.
11. Bake 45 minutes at 350° F or until knife inserted near center comes out clean.

YIELD: 9 servings SERVING SIZE: 1/9 of a 9-inch pie

NUTRITION ANALYSIS PER SERVING: Calories, 177; Total fat, 8 grams; Saturated fat, 1 gram; Cholesterol, 24 milligrams; Sodium, 153 milligrams