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Hungry Girl Today: 11.22.11
CHEW THE RIGHT THING
HG's Upside-Down Pumpkin Pie
Just Pie Me!
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!
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
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
Serving Size: 1 slice (1/8th of recipe)
Total Fat: 0.5g
Sat Fat: 0g
PointsPlus® value 4*
SmartPoints® value 6*