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Prep 10min
Total5hr20min
Servings8
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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
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Steps
1
Heat oven to 350°F. 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.
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Add fresh orange slices for a fat-free garnish.
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
185
Total Fat
2g
0%
Cholesterol
2mg
0%
Sodium
240mg
0%
Potassium
320mg
0%
Total Carbohydrate
36g
0%
Protein
6g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
16%
16%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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