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Oats Pumpkin Pie

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Ingredients
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Quick cooking oats 1⁄4 Cup (4 tbs)
  Reduced calorie light butter 1 Tablespoon
  Canned pumpkin 16 Ounce (1 Can)
  Evaporated skim milk 1 Can (10 oz) (1 Can)
  Egg whites/1/2 cup egg substitute 3
  Sugar 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Pumpkin pie spice 1 1⁄2 Teaspoon
  Baking powder 3⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Grated orange peel 2 Teaspoon
Directions

Preheat oven to 350 degrees.
Prepare brown sugar topping by mixing the brown sugar, oats and butter together in a bowl.
Set aside.
Spray 10-inch pie plate with cooking spray.
Place remaining ingredients in blender or food processor in order listed.
Cover and blend until smooth.
Pour into pie plate.
Sprinkle with topping.
Bake 50 to 55 minutes or until knife inserted in center comes out clean.
Cool 15 minutes.
Refrigerate about 4 hours or until chilled.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Pumpkin

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1349 Calories from Fat 100

% Daily Value*

Total Fat 12 g17.7%

Saturated Fat 5.5 g27.4%

Trans Fat 0 g

Cholesterol 60 mg20%

Sodium 1126.6 mg46.9%

Total Carbohydrates 277 g92.2%

Dietary Fiber 20 g80.2%

Sugars 177.8 g

Protein 46 g92.2%

Vitamin A 1433.3% Vitamin C 57.3%

Calcium 134% Iron 69%

*Based on a 2000 Calorie diet

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Oats Pumpkin Pie Recipe