Recipe courtesy of Hungry Girl
Upside-Down Pumpkin Pie
- Level: Easy
- Total: 3 hr
- Prep: 15 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 144
- Total Fat
- 0.5 grams
- Sodium
- 110 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
- Sugar
- 26 grams
- Level: Easy
- Total: 3 hr
- Prep: 15 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 144
- Total Fat
- 0.5 grams
- Sodium
- 110 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
- Sugar
- 26 grams
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!
My Private Notes
Show:
Hungry Girl
Episode:
Holiday
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