Ingredients
15 oz canned pumpkin, (1 can)
12 oz evaporated milk, (1 can), fat free
3 egg whites, or ½ cup fat-free cholesterol-free egg product
½ cup granulated sugar
½ cup all-purpose flour, preferably Gold Medal
1½ tsp pumpkin pie spice
¾ tsp baking powder
⅛ tsp salt
2 tsp orange peel, grated
¼ cup brown sugar, packed
¼ cup quick-cooking oats
1 tbsp butter, or margarine, softened
Preparation
Heat the oven to 350 degrees F. While the oven is heating, take a 10 x 1½-inch pie plate and spritz it with cooking spray.
In a small bowl, mix the brown sugar, quick-cooking oats, and butter then set aside.
Add the canned pumpkin, evaporated milk, egg whites, granulated sugar, all-purpose flour, pumpkin pie spice, baking powder, salt, and grated orange peel in a blender or food processor in the order listed.
Cover and blend or process until smooth.
Pour into the pie plate and then sprinkle with the brown sugar topping.
Bake for 50 to 55 minutes, or until a knife inserted in the center comes out clean.
Cool for 15 minutes, then refrigerate for about 4 hours, or until chilled.
Serve and enjoy your crustless pumpkin pie!
