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Peterson Regional Medical Center
551 Hill Country Drive Kerrville, TX 78028 | 830-896-4200
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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
1/4 C whole-wheat flour
1/4 C ground almonds
2 tbls brown sugar
1/4 tsp salt
3 tbls vegetable oil
1 tbls water

For the Pie Filling:
1/4 C packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 egg beaten
4 tsp vanilla
1 C canned pumpkin
2/3 C evaporated skim milk

1. Preheat oven to 425° F.
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 8-10 minutes, or until light brown.
6. Turn down oven to 350° F.
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 350° F or until knife inserted near center comes out clean.

Yield: 9 servings
Serving size: 1/9 of pie
Each serving provides:
Calories: 177
Total fat: 8g
Saturated fat: 1g
Cholesterol: 24 mg
Sodium: 153 mg
Diabetic Exchange:
Servings from Carbohydrate group: 2
Serving from fat: 1 1/2

Source: National Heart, Lung and Blood Institute, National Institutes of Health