Upside-Down Pumpkin Pie

Name: Upside-Down Pumpkin Pie
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 8 servings
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

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Level: Easy
Total: 3 hr

Prep: 15 min
Inactive: 2 hr
Cook: 45 min

Yield: 8 servings

Nutrition Info

Level: Easy
Total: 3 hr

Prep: 15 min
Inactive: 2 hr
Cook: 45 min

Yield: 8 servings
Nutrition Info

Ingredients

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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

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Watch how to make this recipe.

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!