Upside-Down Pumpkin Pie

Name: Upside-Down Pumpkin Pie
Ingredients: 1 (15-ounce) can pure pumpkin; 1 (12-ounce) can evaporated fat-free milk; 1/2 cup fat-free liquid egg substitute; 2/3 cup granulated sugar; 2 teaspoons pumpkin pie spice; 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed; Fat-free whipped topping (from an aerosol canister), for optional topping; Cinnamon, for optional topping

8 ingredients

9 steps

Ingredients

1 (15-ounce) can pure pumpkin
1 (12-ounce) can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute
2/3 cup granulated sugar
2 teaspoons pumpkin pie spice
2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
Fat-free whipped topping (from an aerosol canister), for optional topping
Cinnamon, for optional topping

Directions

1

Preheat the oven to 350 degrees F.
2

Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly.
3

Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes.
4

(It will remain a little soft, like pie filling.)
5

Refrigerate until completely chilled and firm, at least 2 hours.
6

Top evenly with crushed graham crackers.
7

Add whipped topping and cinnamon, if you like.
8

Serve and enjoy!
9

PER SERVING (1/8th of recipe, 1 slice): 144 calories, 0.5g fat, 110mg sodium, 30g carbs, 2g fiber, 26g sugars, 5g protein