This pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart healthy.

For The Pie Crust:
1 C quick-cooking oats
¼ C whole wheat flour
¼ C ground almonds
2 T brown sugar
¼ T salt
3 T vegetable oil
1 T water

For The Pie Filling:
¼ C packed brown sugar
½ t ground cinnamon
¼ t ground nutmeg
¼ t salt
1 egg, beaten
4 t vanilla
1 C canned pumpkin
2/3 C evaporated skim milk

1. Preheat oven to 425º
   
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 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 to 10 minutes, or until light brown.
   
6. Turn down oven to 350º
7. Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
8. Add egg and vanilla. Mix to blend ingredients.
9. Add pumpkin and milk. stir to combine.
10. Pour into prepared pie shell.
11. Bake for 45 minutes at 350º until knife inserted near center comes out clean.

Yield: 9 servings
Serving size: 1/9 of pie

Diabetic Exchange:
Servings from Carbohydrate group: 2
Servings from fat: 1

Each serving provides:
Calories: 177
Total fat: 8 g
Saturated fat: 1 g
Cholesterol: 24 mg
Sodium: 153 mg