Prep 20 mins
Cook 55 mins
I found this on the Betty Crocker website, looking for light version of my favorite holiday goodies!
- 1 (15 ounce) can pumpkin (not pumpkin pie mix)
- 1 (12 ounce) can fat-free evaporated milk
- 3 egg whites or 1⁄2 cup egg substitute
- 1⁄2 cup 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 orange zest
Brown Sugar Topping ingredients
- 1⁄4 cup packed brown sugar
- 1⁄4 cup quick-cooking oats
- 1 tablespoon butter or 1 tablespoon margarine, softened
- Heat oven to 350°F.
- Spray pie plate, 10x1 1/2 inches, with cooking spray.
- Make Brown Sugar Topping by combining topping ingredients.
- Place pie ingredients in blender or food processor in order listed.
- Cover and blend on medium speed until smooth.
- Pour into pie plate and sprinkle with topping.
- Bake 50 to 55 minutes or until knife inserted in center comes out clean.
- Cool 15 minutes, then refrigerate about 4 hours or until chilled.
This pie was TERRIFIC! It was delicious and I loved not making a crust. In a pinch, I learned that there is an emergency replacement for evaporated milk (reconstitute non-fat dry milk, but reconstitute with only 60% of the required water). I used fresh lemon zest, as I didn't have an orange. This recipe was immediately labeled a family favorite. It smelled so good coming out of the oven, we ate a piece while it was warm. Thank you for a wonderful recipe!
This is really good. I had to use regular evaporated milk because I was out of the fat free kind. I used the egg whites, a white wheat flour, and splenda instead of sugar. I did use regular brown sugar on top. This was a really pretty pie that had great flavor and texture. While it looks like it will be dense, it is light and fluffy. The only thing was, we preferred it warm instead of cold. Thanks for a good one.
Pumpkin pie/custard perfection, even without the crumb topping.