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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 |
Directions:
1. Preheat the oven to 350 degrees F.
2. Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly.
3. 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.)
4. Refrigerate until completely chilled and firm, at least 2 hours.
5. Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like.
6. Serve and enjoy!
7. PER SERVING (1/8th of recipe, 1 slice): 144 calories, 0.5g fat, 110mg sodium, 30g carbs, 2g fiber, 26g sugars, 5g protein
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