Mrs. Corbett’s Crustless Pumpkin Pie

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Most crustless pies call for flour, but Mrs Corbett says itis not at all necessary. So, save those carbs and flour calories with thisdelightful 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 sugar¼ cup quick-cooking oats1 tablespoon margarine, softened
Pie Ingredients:
1 can (16 oz) pumpkin (not pumpkin pie mix)1 can (12 oz) evaporated fat-free milk3 egg whites or 1/2 cup fat-free egg product½ cup granulated sugar1 ½ teaspoons pumpkin pie spice¾ teaspoon baking powder1/8 teaspoon salt
Directions:
Preheat oven to 350ºF. Spray 10-inch pie plate with cookingspray.
To make the topping  mix brown sugar, oats and margarine in a smallbowl.
In blender or food processor, place remaining ingredients.
Cover and blend until smooth. Pour into pie plate. Sprinklewith topping.
Bake 50 to 55 minutes or until knife inserted in centercomes out clean. Cool 15 minutes.
Refrigerate until chilled, about 4 hours.