Crunchy pumpkin pie recipe

Crunchy Pumpkin Pie recipe

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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This recipe for Crunchy Pumpkin Pie is the perfect dessert for the fall season. The combination of a buttery, flaky crust and a creamy pumpkin filling creates a delightful contrast in textures. With just the right amount of sweetness and a hint of warm spices like cinnamon and nutmeg, this pie is sure to be a crowd-pleaser. Whether it's for a Thanksgiving feast or a cozy night in, this Crunchy Pumpkin Pie will surely satisfy your cravings for a classic autumn treat.
Keywords: Crunchy, Pumpkin Pie, Fall, Dessert, Thanksgiving
Crunchy pumpkin pie recipe details
- Ingredients Crust:
- 1 cup quick-cooking oats
- 1/4 cup whole-wheat ground flour
- 1/4 cup ground almonds
- 2 Tablespoons brown sugar
- 1/4 teaspoon salt
- 3 Tablespoons vegetable oil
- 1 Tablespoon water
- Filling
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoons salt
- 1 egg, beaten
- 4 teaspoons vanilla
- 1 cup canned pumpkin
- 2/3 cup evaporated skim milk
This pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy.
Preheat oven to 425 degrees. Mix oats, flour, almonds, sugar, and salt together in a 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 oven down to 350 degrees.
Mix sugar, cinnamon, nutmeg, and salt together in a bowl. Add eggs and vanilla; mix to blend ingredients. Add pumpkin and milk; stir to combine. Pour into prepared pie shells. Bake 45 minutes at 350 degrees or until knife inserted near center comes out clean.
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