HG's Upside-Down Pumpkin Pie

Put a fun spin on traditional holiday flavors in four easy steps! Step 1: Turn to Hungry Girl for a lightened-up recipe. Step 2: Decide on this inverted take on a classic dessert... which (bonus!) requires no crust assembly. Step 3: Make it. Step 4: Eat it!

Ingredients:
One 15-oz. can pure pumpkin (not pumpkin pie filling; the kind by Libby's is best)
One 12-oz. can evaporated fat-free milk
2/3 cup granulated sugar
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tsp. pumpkin pie spice
2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
Optional: Fat Free Reddi-wip, cinnamon

Directions:
Preheat oven to 350 degrees. Spray a deep-dish pie pan with nonstick spray. Set aside.

In a large bowl, combine all ingredients except graham crackers and optional ingredients. Whisk thoroughly. Transfer to the pie pan.

Bake in the oven until mostly firm, about 45 minutes. (It will firm up completely once chilled.)

Refrigerate until completely chilled and firm, at least 3 hours.

Top evenly with crushed graham crackers. Serve and, if you like, top with Reddi-wip and cinnamon!

MAKES 8 SERVINGS

Pumpkin Pie, Average

It's SO easy to get caught up in the holiday season -- the decorations, the shopping... the FOOD! And when everyone at the holiday dinner table is taking huge servings of all the decadent dishes, you might be tempted to just go with the flow. Eh... that's overrated. The best way to resist getting stuck in the holiday flow is to alter the flow. Simple tricks like swapping out heavy dishes, such as pumpkin pie, can significantly lighten up things without sacrificing flavor. A slice of ordinary pumpkin pie typically has more than 350 calories and 15 grams of fat! Our pie, on the other hand, is completely guilt-free. It's also chock-full of creamy pumpkin goodness, sweetness, and spice. We think everyone will like this creative and totally tasty twist on traditional pumpkin pie. (Craving MORE holiday swaps? Check out this massive roundup!)