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Hungry Girl Today: 11.22.11

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!


Serving Size: 1 slice (1/8th of recipe)
Calories: 144
Total Fat: 0.5g
Sat Fat: 0g
Sodium: 110mg
Carbs: 30g
Fiber: 2g
Sugars: 26g
Protein: 5g

PointsPlus® value 4*
SmartPoints® value 6*