NO-CRUST PUMPKIN PIE

No-Crust Pumpkin Pie image

Put away that rolling pin! Whip this lighter pumpkin pie together in a blender or food processor and pour it directly into the pie pan. It's easy and delicious.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h30m

Yield 8

Number Of Ingredients 10

Ingredients

Brown Sugar Topping
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (12 ounces) evaporated fat-free milk
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
1/2 cup sugar
1/2 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons grated orange peel

Steps:

Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with cooking spray. Make Brown Sugar Topping.
Place remaining ingredients in blender or food processor in order listed. Cover and blend on medium speed 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.

Nutrition Facts : Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg