Crunchy Pumpkin Pie

This Crunchy Pumpkin Pie recipes comes compliments of the Team Beachbody Club!

Crunchy Pumpkin Pie

Pie crust ingredients

* 1 cup quick-cooking oats
* 1 cup whole wheat flour
* 1/4 cup ground almonds
* 2 Tbsp. brown sugar
* 1/4 tsp. salt
* 3 Tbsp. vegetable oil
* 1 Tbsp. water


Pie filling ingredients

* 1/4 cup packed brown sugar
* 1/2 tsp. ground cinnamon
* 1/4 tsp. ground nutmeg
* 1/4 tsp. salt
* 1 egg, beaten
* 4 tsp. vanilla
* 1 can canned pumpkin
* 2/3 cup evaporated skim milk


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 8-10 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 shells. Bake 45 minutes at 350 F or until knife inserted near center comes out clean. Serves 9.


Preparation Time: 20 minutes

Cooking Time: 55 minutes

Nutritional Information: (per serving)
Calories: 177
Protein: 3 g
Cholesterol: 24 mg
Sodium: 153 mg
Fat Total: 8 g
Saturated Fat: 1 g


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– Tom

Poison Something to Believe In

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