Upside-Down Pumpkin Pie

Total Time:
3 hr
Prep:
15 min
Inactive:
2 hr
Cook:
45 min

Yield:
8 servings
Level:
Easy

CATEGORIES
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

Preheat the oven to 350 degrees F.

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

Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)

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

Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like.

Serve and enjoy!

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

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    This recipe is featured in:

    Holiday Baking & Dessert Recipes