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No-Crust Pumpkin Pie
Makes 8 servings.

Brown Sugar Topping

1/4 - cup packed brown sugar
1/4 - cup quick-cooking oats
1 - Tablespoon butter, softened
1 - can (15 ounces) pumpkin (not pumpkin pie mix)
1 - can (12 ounces) fat-free evaporated milk
3 - egg whites
1/2 - cup sugar
1/2 - cup all-purpose flour
1-1/2 - teaspoon pumpkin pie spice
3/4 - teaspoon baking powder
1/8 - teaspoon salt
2 - teaspoons grated orange peel

Preheat oven to 350 F. Spray 10-inch pie plate with cooking spray.

  • In a small bowl, mix brown sugar, oats, and butter. Set aside.
  • In blender or food processor, add the pumpkin, evaporated milk, egg whites, sugar, all-purpose flour, spice, baking powder, salt, and orange peel. 
  • Cover and blend on medium speed until smooth. 
  • Pour into pie plate. 
  • Sprinkle with topping.
  • Bake for 50 to 55 minutes or until knife inserted in center comes out clean. 
  • Allow to cool for 15 minutes. 
  • Refrigerate about 4 hours or until chilled. 

* Pie Making Tips >>

* Check Authentic Pennsylvania Dutch Pie Recipes...

 

 

 
 
 
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