| Level: | Easy |
| Total: | 3 hr |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 (15-ounce) can pure pumpkin
- 1 (12-ounce) can evaporated fat-free milk
- 1/2 cup fat-free liquid egg substitute
- 2/3 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
- Fat-free whipped topping (from an aerosol canister), for optional topping
- Cinnamon, for optional topping
Instructions
- Preheat the oven to 350 degrees F. Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly. Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.) Refrigerate until completely chilled and firm, at least 2 hours. Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like. Serve and enjoy!
Nutrition Facts
| Calories | 144 |
| Total Fat | 0.5 grams |
| Sodium | 110 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 2 grams |
| Protein | 5 grams |
| Sugar | 26 grams |
Reviews
Sorry, but i thought this was awful and i eat just about everything!
This was awsome! I did 1/2 tablespoon of the pumpkin pie spice, 1 teaspoon of cinnomon, and a dash of nutmeg, which was terrific. I had to cook mine about 10 more minutes than suggested so it wasn’t running and just a little shakey in the center and it was perfectly custardly after refrigeration. I highly recomment this!!!
I’ve made this twice – the first time I followed the directions exactly but it was kind of bland. The second time I mixed 1 egg and 1/4 cup of egg substitute. Instead of using the “pumpkin spice”, I actually added the spices and amounts call for in a regular pumpkin pie. It tasted 100x better, but even after sitting in the refrigerator for 6 hours, it still was not completely solid like a pumpkin pie should be. Thinking about adding a little corn starch next time to hold it all together better.
I used her concept using real eggs and my own spices vs. a pre-mixed but it was nice. I have done the same with extra pie filling before on my end in ramekins and have been wanting to do it without a crust for a while now. I haven’t ever used evaporated milk in a pie before and admit that my version with lots of heavy cream is still better but this was a good substitute for just myself.
OK, so I’m at the health club working out and I see the Hungry Girl making this pie while I’m on the elliptical. I’m thinking, “I can do that” so I head to the store, pick up ingredients and make the pie. Everyone in the family loved it. I would highly recommend it!