Whether you love it – or not so much – pumpkin pie tops the turkey as one of the quintessential holiday dishes. Rich in Vitamin A, fiber, and zinc, pumpkin makes a flavorfully healthy pie base. And this crunchy rendition takes it to a whole new level of yum thanks to wholesome almonds, healthy oats and wheat flour, and a creamy, perfectly sweetened filling that will leave you satisfied – and nourished.
Ingredients
For the Pie Crust:
- 1 cup quick-cooking oats
- 1/4 cup whole-wheat flour
- 1/4 cup ground almonds
- 2 tbsp. brown sugar (or 1 ½ tbsp. maple syrup or honey)
- 1/4 tsp. salt
- 3 tbsp. avocado oil
- 1 tbsp. water
For the Pie Filling:
- 1/4 cup packed brown or coconut sugar (or approximately 3 tbsp. maple syrup or honey)
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1 egg, beaten
- 4 tsp. vanilla
- 1 cup unsalted canned pumpkin
- 2/3 cup evaporated skim milk or full-fat canned coconut milk
Directions:
1. Preheat oven to 425 º F
Prepare Crust:
2. Mix oats, flour, almonds, sugar/sweetener, and salt together in small mixing bowl.
3. Blend oil and water together in measuring cup with fork or small 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 a 9-inch pie pan and bake for 8–10 minutes, or until light brown.
Prepare Filling:
6. Turn down oven to 350º F
7. Mix sugar/sweetener, cinnamon, nutmeg, and salt together in a bowl.
8. Add egg and vanilla. Mix to blend ingredients.
9. Add pumpkin and evaporate or coconut milk. Stir to combine.
10. Pour into prepared pie shell.
11. Bake for 45 minutes at 350º F or until knife inserted near center comes out clean.
Yield: 9 servings. Serving size: 1/9 of pie
Nutrition:
Each serving provides:
- Calories: 177
- Total fat: 8 g
- Saturated fat: 1 g
- Cholesterol: 15 mg
- Sodium: 150 mg
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