Posted by: Duke Raleigh Hospital | November 9, 2012

Crunchy, Crispy, and Pumpkin

It’s true, we love crunchy foods. Crunchy peanut butter, extra crispy chips, and who doesn’t love popcorn?

But, we shouldn’t have to limit our crispy-fix-solutions to over-processed and high-sodium junk food, should we? We don’t think so.

That’s why there is someone we want you to meet…Crunchy Pumpkin Pie.

Go ahead and get to know each other. You will probably want to invite them back from Thanksgiving dinner.

(Psssst: This is under 200 calories and 10 grams of fat! Plus, pumpkin is packed with nutrients.)

Crunchy Pumpkin Pie Recipe

Nutrition Facts

Serving Size 1/9 of a 9 inch pie
Calories 177
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 24 mg
Sodium 153 mg

 Servings and Times

Servings 9

 Ingredients and Preparation   

Ingredients Measures
Quick cooking oats 1 cup
Whole wheat flour ¼ cup
Ground almonds ¼ cup
Brown sugar 2 tablespoons
Salt ¼ teaspoon
Vegetable oil 3 tablespoons
Water 1 tablespoon
Ingredients Measures
Packed brown sugar ¼ cup
Ground cinnamon ½ teaspoon
Ground nutmeg ¼ teaspoon
Salt ¼ teaspoon
Egg, beaten 1
Vanilla 4 teaspoons
Canned pumpkin 1 cup
Evaporated skim milk 2/3 cup


Directions: Part 1

  1. Preheat oven to 425ºF.
  2. Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
  3. Blend oil and water together in measuring cup with fork or small wire 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.

Directions: Part 2

  1. Turn down oven to 350ºF.
  2. Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
  3. Add eggs and vanilla and mix to blend ingredients.
  4. Add pumpkin and milk and stir to combine.
  5. Pour into prepared pie shell.
  6. Bake 45 minutes at 350ºF or until knife inserted near center comes out clean.

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