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| 1/4 | cup packed brown sugar |
| 1/4 | cup quick-cooking oats |
| 1 | tablespoon margarine, softened |
|
| 1 | can (16 ounces) pumpkin |
| 1 | can (12 ounces) evaporated skimmed milk |
| 3 | egg whites or 1/2 cup fat-free cholesterol-free egg product |
| 1/2 | cup granulated sugar |
| 1/2 | cup Gold Medal® all-purpose flour |
| 1 1/2 | teaspoons pumpkin pie spice |
| 3/4 | teaspoon baking powder |
| 1/8 | teaspoon salt |
| 2 | teaspoons grated orange peel |
| 1. | Heat oven to 350ºF. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray. |
| 2. | In small bowl, mix all Brown Sugar Topping ingredients; set aside. |
| 3. | Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping. |
| 4. | Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled. |
| Microwave Directions: Prepare as directed-except use microwavable pie plate. Elevate pie plate on inverted microwavable dinner plate in microwave oven. Microwave uncovered on Medium (50%) 20 to 30 minutes, rotating pie plate 1/4 turn every 5 minutes, until center is set. Let stand uncovered 15 minutes on flat, heatproof surface. |
|
| Add fresh orange slices for a fat-free garnish. |
Nutrition Information:
185 ( nc); 2g ( ncg, ncg); 2mg; 240mg; 36g ( ncg, ncg); 6g 100%; 2%; 16%; 8% nc ; nc nc