Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: Holiday
Upside-Down Pumpkin Pie
Total:
3 hr
Prep:
15 min
Inactive:
2 hr
Cook:
45 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
3 hr
Prep:
15 min
Inactive:
2 hr
Cook:
45 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
3 hr
Prep:
15 min
Inactive:
2 hr
Cook:
45 min
Yield:
8 servings
Level:
Easy

Nutrition Info

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! 

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