Franconia Market Recipes
https://2179.shurfinestores.com/Recipes/Detail/24009/
Crunchy Pumpkin Pie
From Ali VanGorden, Registered Dietitian
Ingredients
|
For the Pie Crust: |
| 1 |
cup |
quick cooking oats
|
|
|
| 1/4 |
cup |
whole wheat flour
|
|
|
| 1/4 |
cup |
ground almonds
|
|
|
| 2 |
Tablespoons |
brown sugar
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 3 |
Tablespoons |
vegetable oil
|
|
|
| 1 |
Tablespoon |
water
|
|
|
|
|
|
For the Pie Filling: |
| 1/4 |
cup |
packed brown sugar
|
|
|
| 1/2 |
teaspoon |
ground cinnamon
|
|
|
| 1/4 |
teaspoon |
ground nutmeg
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1 |
|
egg, beaten
|
|
|
| 4 |
teaspoons |
vanilla
|
|
|
| 1 |
cup |
canned solid pack pumpkin
|
|
|
| 2/3 |
cup |
fat free evaporated milk
|
|
|
Directions:
Preheat oven to 425 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 a 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 and stir to combine. Pour into prepared pie shell.
Bake 45 minutes at 350 F. or until knife inserted near center comes out clean.
Please note that some ingredients and brands may not be available in every store.
Franconia Market Recipes
https://2179.shurfinestores.com/Recipes/Detail/24009/