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Title: Easy Pumpkin-Orange Pie
Categories: Cake Fruit Lowcal
Yield: 8 Servings
| Crocker's low-fat; | ||
| Brown sugar topping | ||
| (see below) | ||
| 1 | cn | (16 ozs) pumpkin |
| 1 | cn | (12 ozs) evaporated skim |
| Milk | ||
| 3 | Egg whites or | |
| 1/2 | c | Cholesterol-free egg product |
| 1/2 | c | Sugar |
| 1/2 | c | All-purpose flour |
| 1 1/2 | ts | Pumpkin pie spice |
| 3/4 | ts | Baking powder |
| 1/8 | ts | Salt |
| 2 | ts | Grated orange peel; brown su |
| 1/4 | c | Quick-cooking oats |
| 1 | tb | Margarine; softened |
This custardy pumpkin pie doesn't need a crust.
Heat oven to 350 degrees. Prepare Brown Sugar Topping. Spray pie plate, 10 X 1-1/2 inches, with nonstick cooking spray. Place remaining ingredients in blender or food processor in order listed. Cover and blend or process 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. 8 SERVINGS.
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. BROWN SUGAR TOPPING: Mix all ingredients.
Per Serving: Calories 175 Fat 2 g Protein 6 g Unsaturated 1 g Carbohydrate 35 SERVINGS. : Saturated <1 g Sodium 175 mg Cholesterol 0 mg Source: Betty Crocker's Low-Fat, Low-Cholesterol Cookbook, c1991, 1992, by General Mills, Inc.Minneapolis, Minnesota ISBN 0-671-86752-0 Meal-Mastered by Deidre-Anne Penrod
From: Tspn
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