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Oats Pumpkin Pie Recipe
|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|
|Grated orange peel||2 Teaspoon|
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 mg
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
Prepare brown sugar topping by mixing the brown sugar, oats and butter together in a bowl.
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.