INGREDIENTS:
|
1 C. quick cooking
oats |
1/4 C. packed brown
sugar |
|
1/4 C. ground pecans
www.pecan.com |
1/4 C. whole wheat
flour |
|
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 egg, beaten |
4 t. vanilla |
|
2/3 C. evaporated skim
milk |
1 C. canned pumpkin |
-
Preheat oven to 425° F.
-
Mix oats, flour, pecans, sugar and salt
together in small 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° F.
-
Mix sugar, cinnamon, nutmeg and salt
together in a bowl.
-
Add eggs and vanilla and mix to blend
ingredients.
-
Add pumpkin and milk. Stir to combine.
-
Pour into prepared pie shells.
-
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 |
