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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sugar, spice, and stats that are nice... That's what you get with this inverted take on the classic Thanksgiving dessert! Ingredients:
one 15-oz. can pure pumpkin (not pumpkin pie filling) |
one 12-oz. can evaporated fat-free milk |
2/3 cup granulated white sugar |
1/2 cup fat-free liquid egg substitute |
2 tsp. pumpkin pie spice |
2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed |
optional toppings: fat free reddi-wip, cinnamon |
Directions:
1. Preheat oven to 350 degrees. Spray a deep-dish pie pan with nonstick spray.
2. In a large bowl, thoroughly whisk all ingredients except graham crackers.
3. Transfer mixture to the pie pan. Bake until partially firm, about 45 minutes.
4. Refrigerate until completely chilled and firm, at least 3 hours.
5. Sprinkle with crushed graham crackers. Enjoy!
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