Oats Pumpkin Pie
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Quick cooking oats||1⁄4 Cup (4 tbs)|
|Reduced calorie light butter||1 Tablespoon|
|Canned pumpkin||16 Ounce (1 Can)|
|Evaporated skim milk||1 Can (10 oz) (1 Can)|
|Egg whites/1/2 cup egg substitute||3|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Baking powder||3⁄4 Teaspoon|
|Grated orange peel||2 Teaspoon|
Preheat oven to 350 degrees.
Prepare brown sugar topping by mixing the brown sugar, oats and butter together in a bowl.
Spray 10-inch pie plate with cooking spray.
Place remaining ingredients in blender or food processor in order listed.
Cover and blend until smooth.
Pour into pie plate.
Sprinkle with topping.
Bake 50 to 55 minutes or until knife inserted in center comes out clean.
Cool 15 minutes.
Refrigerate about 4 hours or until chilled.