Crunch Pumpkin Pie Recipe

Name: Crunch Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quick-cooking oats; ¼ cup whole wheat flour; ¼ cup ground almonds; 2 tablespoons brown sugar; ¼ teaspoon salt; 3 tablespoons canola oil; 1 tablespoon water; ¼ cup brown sugar, packed; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; 1 egg, beaten; 4 teaspoons vanilla; 1 cup canned pumpkin; ⅔ cup evaporated skim milk

Servings: persons

1 cup quick-cooking oats
¼ cup whole wheat flour
¼ cup ground almonds
2 tablespoons brown sugar
¼ teaspoon salt
3 tablespoons canola oil
1 tablespoon water
¼ cup brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 egg, beaten
4 teaspoons vanilla
1 cup canned pumpkin
⅔ cup evaporated skim milk

1
Preheat oven to 425F.
2
To prepare crust ~~~ Mix oats, flour, almonds, sugar, and salt in a small mixing bowl.
3
Blend oil and water in a measuring cup with a small whisk until emulsified.
4
Add oil mixture to dry ingredients and mix well.
5
If needed, add a small amount of water to hold mixture together.
6
Press into a 9-inch pie pan and bake for 8-10 minutes or until light brown.
7
Remove crust from oven on place on wire rack.
8
Turn down oven to 350F.
9
To prepare filling ~~~ Mix sugar, cinnamon, nutmeg and salt in a bowl.
10
Add egg and vanilla and mix to blend ingredients.
11
Add pumpkin and milk and stir to combine.
12
To make the pie ~~~ Pour filling into prepared pie shell.
13
Bake at 350F for 45 minutes or until knife inserted near center comes out clean.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup quick-cooking oats, ¼ cup whole wheat flour, ¼ cup ground almonds, 2 tablespoons brown sugar, and more.

Yes, Crunch Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crunch Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions