Pumpkin PieNovember 8, 2019Editorial Team Pumpkin Pie A heart healthy, easy-to-prepare version of this holiday classic. CAL/SERV : 177 PREP TIME : 10 MINS YIELDS : 9 SERVINGS COOK TIME: 1 HOUR INGREDIENTS For the pie crust:1 C quick-cooking oats¼ C whole wheat flour¼ C ground almonds2 Tbsp brown sugar¼ tsp salt3 Tbsp vegetable oil1 Tbsp waterFor the pie filling:¼ C packed brown sugar½ tsp ground cinnamon¼ tsp ground nutmeg¼ tsp salt1 egg, beaten4 tsp vanilla1 C canned pumpkin⅔ C fat-free evaporated milk INSTRUCTIONS Preheat oven to 425 °F.Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).Add the oil mixture to the dry ingredients, and mix well. If needed, add a small amount of water to hold the dough together.Work the dough into a disk shape, and roll on a lightly floured surface into a 12-inch circle.Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown.Turn down oven to 350 °F.Make the filling: 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 shell. Bake for 45 minutes or until a knife inserted near center comes out clean. Nutrition (per serving): Calories 177, Total fat 8 g, Saturated fat 1 g, Cholesterol 24 mg, Sodium 153 mg*Percent Daily Values are based on a 2,000 calorie diet. Courtesy of National Heart, Lung, and Blood Institute