Upside-Down Pumpkin Pie HG

Upside-Down Pumpkin Pie HG

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (15-ounce) can pure pumpkin

  • 1

    (12-ounce) can evaporated fat-free milk

  • ½

    cup fat-free liquid egg substitute

  • 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


Preheat the oven to 350 degrees F. Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly. 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.) Refrigerate until completely chilled and firm, at least 2 hours. Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like. Serve and enjoy! 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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