Crustless Pumpkin Pie

 

1/4

cup packed brown sugar

1/4

cup quick-cooking oats

1

tablespoon margarine, softened

1

can (16 oz) pumpkin (not pumpkin pie mix)

1

can (12 oz) evaporated fat-free milk

3

egg whites or 1/2 cup fat-free egg product

1/2

cup granulated sugar

1/2

cup Gold Medal® all-purpose flour

1 1/2

teaspoons pumpkin pie spice

3/4

teaspoon baking powder

1/8

teaspoon salt

2

teaspoons grated orange peel

• 1 Heat oven to 350ºF. Spray 10-inch pie plate with cooking spray.
• 2 In small bowl, mix brown sugar, oats and margarine; set aside.
• 3 In blender or food processor, place remaining ingredients in order listed. Cover; blend until smooth. Pour into pie plate. Sprinkle with topping.
• 4 Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate until chilled, about 4 hours.