Upside-Down Pumpkin Pie
Upside-Down Pumpkin Pie
Prep: 15 minutes
Cook: 45 minutes
Chill: 3 hours
Ingredients
One 15-oz. can pure pumpkin (not pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
2/3 cup granulated white sugar
1/2 cup fat-free liquid egg substitute
2 tsp. pumpkin pie spice
2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
Optional toppings: Fat Free Reddi-wip, cinnamon
Directions
Preheat oven to 350 degrees. Spray a deep-dish pie pan with nonstick spray.
In a large bowl, thoroughly whisk all ingredients except graham crackers.
Transfer mixture to the pie pan. Bake until partially firm, about 45 minutes.
Refrigerate until completely chilled and firm, at least 3 hours.
Sprinkle with crushed graham crackers. Enjoy!
MAKES 8 SERVINGS
HG Alternative: If you prefer natural no-calorie sweetener, use spoonable calorie-free Truvia instead of granulated white sugar. But since Truvia is about twice as sweet as sugar, halve the amount called for in the ingredients list. Each serving will then have 80 calories, 21.5g carbs, and 9g sugars (SmartPoints® value 2*).
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Publish Date: 2012-10-16