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Crunchy Pumpkin Pie – TypeFree Diabetes

Crunchy Pumpkin Pie

Baking Time: 45 minutes
Number of Servings: 9


For the pie crust:

1 C   quick
cooking oats
1/4 C whole
wheat flour
1/4 C ground
2 Tbsp   brown
sugar (replace sugar with 1/4 Tsp Stevia powder plus 1/2 C unsweetened applesauce)
1/4 tsp salt
3 Tbsp   vegetable
1 Tbsp   water


For the pie filling:

1/4 C packed
brown sugar or 1/4 Tsp Stevia sweetener
1/2 tsp ground
1/4 tsp ground
1/4 tsp salt
1 egg, beaten
4 tsp vanilla
1 C   canned
2/3 C   evaporated
skim milk



  1. Preheat oven to 425¼ F.
  2. Mix oats, flour, almonds, sugar (or Stevia powder), 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
  6. Turn down oven to 350¼ F.
  7. Mix sugar (or Stevia), cinnamon, nutmeg, and salt together in a bowl.
  8. Add eggs and vanilla and mix to blend ingredients.
  9. Add pumpkin and milk and stir to combine.
  10. Pour into prepared pie shells.
  11. Bake 45 minutes at 350¼ F or until knife inserted near center comes out

Nutrition Facts

– Serving Size: 1/9th of a 9 inch pie
Amount Per Serving
Calories: 177

Total fat: 8 g

Saturated fat: 1 g

Cholesterol: 24 mg

Sodium: 153 mg

Source: National Heart,
Lung, and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services


Author Admin

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