Pumpkin Pie with Whole Wheat Crust

Pumpkin-Pie-Whole-Wheat-Crust

With cinnamon, nutmeg, and pure pumpkin puree, this pumpkin pie is sure to become a Thanksgiving favorite.

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Total Time: 1 hr. 25 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 10 min.
Yield: 9 servings

Ingredients for Pie Crust:
1 cup quick-cooking old-fashioned oats
1 cup whole wheat flour
¼ cup ground raw almonds
1 Tbsp. maple syrup (or raw honey)
¼ tsp. sea salt
3 Tbsp. coconut oil
1 Tbsp. water

Ingredients for Pumpkin Pie:
1 (15 oz) can pumpkin puree
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
¼ cup maple syrup (or raw honey)
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. sea salt
⅔ cup evaporated nonfat milk

For Pie Crust:
1. Preheat oven to 425° F.
2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
3. Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.

For Pie:
1. Reduce oven temperature to 350° F.
2. Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.
4. Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.

Nutritional Information (per serving):
Calories: 212
Total Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 42 mg
Sodium: 168 mg
Carbohydrates: 30 g
Fiber: 5 g
Sugars: 11 g
Protein: 7 g

P90X/X2 Portions
1 Double Serving Snack

P90X3 Portions
1 ½ Carb
1 Fat
½ Protein

Body Beast Portions
1 Starch
2 Vegetable
1 Protein
1 Fat

Containers
2 Yellows

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