1 Video | Photo: Upside-Down Pumpkin Pie Recipe
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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By kehorner
on February 03, 2012
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This was awsome! I did 1/2 tablespoon of the pumpkin pie spice, 1 teaspoon of cinnomon, and a dash of nutmeg, which was terrific. I had to cook mine about 10 more minutes than suggested so it wasn't running and just a little shakey in the center and it was perfectly custardly after refrigeration. I highly recomment this!!!
By Zena's mom
Central Florida
on December 28, 2011
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I've made this twice - the first time I followed the directions exactly but it was kind of bland. The second time I mixed 1 egg and 1/4 cup of egg substitute. Instead of using the "pumpkin spice", I actually added the spices and amounts call for in a regular pumpkin pie. It tasted 100x better, but even after sitting in the refrigerator for 6 hours, it still was not completely solid like a pumpkin pie should be. Thinking about adding a little corn starch next time to hold it all together better.
By allice98_9665035
Pittsburgh, PA
on December 05, 2011
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I used her concept using real eggs and my own spices vs. a pre-mixed but it was nice. I have done the same with extra pie filling before on my end in ramekins and have been wanting to do it without a crust for a while now. I haven't ever used evaporated milk in a pie before and admit that my version with lots of heavy cream is still better but this was a good substitute for just myself.
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