How about a delicious holiday treat that you and your heart can both enjoy! 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 cup quick cooking oats
1/4 cup whole wheat flour
1/4 cup ground almonds
2 tablespoon brown sugar
1/4 teaspoon salt
3 tablespoons vegetable oil
1 tablespoons water

For the pie filling:
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg, beaten
4 teaspoon vanilla
1 cup canned pumpkin
2/3 cup evaporated skim milk

Preheat oven to 425º F. Mix oats, flour, almonds, sugar, and salt together in small mixing bowl. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together. Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown. Turn down oven to 350º F. Mix sugar, cinnamon, nutmeg, and salt together in a bowl. Add eggs and vanilla and mix to blend ingredients. Add pumpkin and milk and stir to combine. Pour into prepared pie shells. Bake 45 minutes at 350º F or until knife inserted near center comes out clean.

Yield: 9 servings--Serving Size: 1/9 of a 9-inch pie Each serving provides: Calories: 177 Total fat: 8 g Saturated fat: 1 g Cholesterol: 24 mg Sodium: 153 mg Source: National Heart, Lung, and Blood Institute

Enjoy!