Crustless Pumpkin Pie

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

Minutes

Total Time

5:20

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Add fresh orange slices for a fat-free garnish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 185
    • Total Fat 2g
      • Cholesterol 2mg;
      • Sodium 240mg;
      • Total Carbohydrate 36g
        • Protein 6g;
        Percent Daily Value*:
          *Percent Daily Values are based on a 2,000 calorie diet.