Crustless Pumpkin Pie

(from Violetdragonfy’s recipe box)

I made this for Thanksgiving and it was awesome.

If you love pumpkin pie, but not all the calories, you’ll love this recipe.

If you hate all things pumpkin pie, you will like this. The recipe doesn’t use a whole lot of pumpkin pie spice, so it become more sweet rather than “spice”. And the oatmeal topping definitely gives it more of a coffee cake like flavor.

Serving 1/8th of pie- Calories: 190 (Calories from Fat: 20g), Total Fat: 2g (Saturated Fat: 0g, Trans Fat: 0g), Cholestrol: 0mg, Sodium: 170mg, Total Carbohydrates: 37g (Dietary Fiber: 2g, Sugars: 26g), Protein: 6g, Vitamin A: 180%, Vitamin C: 4%, Calcium: 20%, Iron: 10%

Source: Eatbetteramerica.com

Serves 8 people

Categories: Holiday treats

Ingredients

  • 1/4-cup packed brown sugar
  • 1/4-cup quick cooking oats
  • 1-tbls 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 of fat-free egg product
  • 1/2-cup of granulated sugar
  • 1/2-cup of all purpose flour
  • 1&1/2-tsp pumpkin pie spice
  • 3/4-tsp baking powder
  • 1/8-tsp salt
  • 2 tsp of grated orange peel

Directions

  1. Heat oven to 350-degrees. Spray 10-inch pis plate with cooking spray.

  2. In a small bowl mix packed brown sugar, quick oats, and margarine. Put aside this is your topping.

  3. In a blender or food processor, place the remaining ingredients in the order listed. Cover; blend until smooth. Pour into pie plate. Sprinkle with topping.

  4. Bake 50-55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate until chilled, about 4 hours. (Note when baking the pie will rise over the pie pan by about 1-inch. It should not cook over, but place a cookie sheet under the pie just in case. Before you get excited, the pie will deflate after it cools.)

  5. Slice into 8 pieces.

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