This low-fat crunchy pumpkin pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy. The crust includes ground almonds and cooking oats, which gives it a crunchy texture. The pie filling is flavorful with pumpkin, cinnamon, nutmeg and vanilla.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
Pie crust:
1 cup quick cooking oats
¼ cup whole wheat flour
¼ cup ground almonds
2 tablespoons brown sugar
¼ teaspoon salt
3 tablespoons vegetable oil
1 tablespoon water
Pie filling:
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 egg, beaten
4 teaspoon vanilla
1 cup canned pumpkin
2/3 cup evaporated skim milk
Yield: 9 servings
Serving Size: 1/9 of a 9-inch pie
Calories: 117
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 24 g
Sodium: 153 mg
Source: Stay Young at Heart: Cooking the Heart-Healthy Way, brought to you by the National Heart, Lung, and Blood Institute
Giving up meat can have a significant effect on lowering cholesterol
This colorful side dish will tantalize your taste buds
They’re both essential minerals but do different jobs in your body
This herb offers different potential benefits from the basil you find in pesto
Fish, cruciferous veggies, turmeric, yogurt, ginger and green tea all reduce inflammation
From meat to beans, we’ve got some ideas to help you create the perfect-for-you chili recipe
Coffee won’t cure a hangover and you definitely shouldn’t mix your cocktail with an energy drink
Focus on the philosophy — replenishing and respecting your skin — not necessarily the steps
This social media sleep hack with tart cherry juice and magnesium could be worth a try