No-Crust Lighter Pumpkin Pie

I found this on the Betty Crocker website, looking for light version of my favorite holiday goodies!

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• Pie ingredients

• 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

Directions

1. Heat oven to 350°F.
2. Spray pie plate, 10x1 1/2 inches, with cooking spray.
3. Make Brown Sugar Topping by combining topping ingredients.
4. Place pie ingredients in blender or food processor in order listed.
5. Cover and blend on medium speed until smooth.
6. Pour into pie plate and sprinkle with topping.
7. Bake 50 to 55 minutes or until knife inserted in center comes out clean.
8. Cool 15 minutes, then refrigerate about 4 hours or until chilled.