Crustless Pumpkin Pie

Add a twist to pumpkin pie by using orange peel, skim milk and eggs whites instead of whole eggs.

  • Prep Time 10 min
  • Total Time 5 hr 20 min
  • Servings 8

Ingredients

Brown Sugar Topping

1/4
cup packed brown sugar
1/4
cup quick-cooking oats
1
tablespoon margarine, softened

Pumpkin Pie

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.

Expert Tips

Add fresh orange slices for a fat-free garnish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
185
,
% Daily Value
Total Fat
2g
2%
( ),
Cholesterol
2mg
2%;
Sodium
240mg
240%;
Total Carbohydrate
36g
36%
Protein
6g
6%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
2%;
Calcium
16%;
Iron
8%;
Exchanges:
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.