Mrs. Corbett’s Crustless Pumpkin Pie

Most crustless pies call for flour, but Mrs Corbett says it is not at all necessary. So, save those carbs and flour calories with this delightful pie, modified from this recipe. The nutrition facts were made at Calorie Count!

Mrs. Corbett’s Crustless Pumpkin Pie

Topping Ingredients:

¼ cup packed brown sugar

¼ cup quick-cooking oats

1 tablespoon margarine, softened

Pie Ingredients:

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

Directions:

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.