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<br>https://www.hungry-girl.com/chew/show/2150
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<br>Hungry Girl Today: 11.22.11
<br>CHEW THE RIGHT THING
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<br>BITE IT!
<br>HG's Upside-Down Pumpkin Pie
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<br>Just Pie Me!
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<br>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!
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<br>Ingredients:
<br>One 15-oz. can pure pumpkin (not pumpkin pie filling; the kind by Libby's is best)
<br>One 12-oz. can evaporated fat-free milk
<br>2/3 cup granulated sugar
<br>1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
<br>2 tsp. pumpkin pie spice
<br>2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
<br>Optional: Fat Free Reddi-wip, cinnamon
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<br>Directions:
<br>Preheat oven to 350 degrees. Spray a deep-dish pie pan with nonstick spray. Set aside.
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<br>In a large bowl, combine all ingredients except graham crackers and optional ingredients. Whisk thoroughly. Transfer to the pie pan.
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<br>Bake in the oven until mostly firm, about 45 minutes. (It will firm up completely once chilled.)
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<br>Refrigerate until completely chilled and firm, at least 3 hours.
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<br>Top evenly with crushed graham crackers. Serve and, if you like, top with Reddi-wip and cinnamon!
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<br>MAKES 8 SERVINGS
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<br>Serving Size: 1 slice (1/8th of recipe)
<br>Calories: 144
<br>Total Fat: 0.5g
<br>Sat Fat: 0g
<br>Sodium: 110mg
<br>Carbs: 30g
<br>Fiber: 2g
<br>Sugars: 26g
<br>Protein: 5g
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<br>PointsPlus® value 4*
<br>SmartPoints® value 6*