Thursday, November 22, 2012

Crustless Pumpkin Pie from my Thanksgiving Feast

This is the pumpkin pie I made for Thanksgiving!  I figured if it did not turn out well the pigs could enjoy dessert.  Well it was pretty good, so I get to enjoy it!


  • 1/4 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  •   1/2 tablespoon butter, softened
  • 1 can (16 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated fat-free milk
  • 3 egg whites
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon grated orange peel
    • Step 1 Heat oven to 350ºF. Spray 10-inch pie plate with cooking spray.
    • Step 2 In small bowl, mix brown sugar, oats and margarine; set aside.
    • Step 3 In blender or food processor, place remaining ingredients in order listed. Cover; blend until smooth. Pour into pie plate. Sprinkle with topping.
    • Step 4 Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate until chilled, about 4 hours.

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