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

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!

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Upside-Down Pumpkin Pie

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