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Crunchy Pumpkin Pie


Source: National Heart, Lung, and Blood Institute
Serving Size: 1 piece


For the pie crust
1 cup quick cooking oats

14 cup whole-wheat flour

14 cup ground almonds

2 tablespoons brown sugar

14 teaspoon salt

3 tablespoons canola oil

1 tablespoon water

For the pie filling
14 cup packed brown sugar

12 teaspoon cinnamon

14 teaspoon ground nutmeg

14 teaspoon salt

1 egg, beaten

4 teaspoons vanilla

1 cup canned pumpkin

23 cup evaporated skim milk


Preheat oven to 425 degrees 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 9-inch pie pan and bake for 8 to 10 minutes, or until light brown.

Turn down oven to 350 degrees 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 shell.

Bake 45 minutes at 350 degrees F or until knife inserted near center comes out clean.

Nutritional information per serving:
177 calories 8 g fat 1 g saturated fat 24 mg cholesterol 153 mg sodium

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767