Crunchy Pumpkin Pie
Whether you’re preparing dessert for a holiday feast or a special treat for a weekend
dinner, a pie is sure to please family and friends. Trouble is, traditional pie crusts
that are made with lard, shortening, or butter are high in calories and fat (including
saturated fat, trans fat, or both).
The good news? You can prepare tasty and healthy crusts using a small amount of vegetable
oil, as this recipe demonstrates.
Preheat oven to 425 degrees F. To prepare crust, mix oats, flour, almonds, sugar,
and salt in small mixing bowl. Blend oil and water in measuring cup with fork or small
wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. Press
into 9-inch pie pan and bake for eight to 10 minutes, or until light brown. Turn oven
to 350 degrees. To prepare filling, mix sugar, cinnamon, nutmeg, and salt in a bowl.
Add egg and vanilla, and mix to blend. Add pumpkin and milk; stir to combine. Pour
filling into prepared pie shell and bake 45 minutes or until knife inserted near center
comes out clean. Serves nine.
PER SERVING: calories–169, fat–7 g, calories from fat–37%, cholesterol–24 mg, sodium–207
mg, carbohydrates–22 g