Ingredients
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
Preparation
Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
In small bowl, mix all Brown Sugar Topping ingredients; set aside.
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.
Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.
