¼ cup packed brown sugar
¼ 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
½ cup granulated sugar
1 ½ teaspoons pumpkin pie spice
¾ teaspoon baking powder
1/8 teaspoon salt
Preheat oven to 350ºF. Spray 10-inch pie plate with cooking spray.
To make the topping mix brown sugar, oats and margarine in a small bowl.
In blender or food processor, place remaining ingredients.
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 until chilled, about 4 hours.