Crunchy Crust Pumpkin Pie

By Bearbuddy45

Ingredients

• CRUST
• Crisco® Original No-Stick Cooking Spray
• 1 1/4 cups quick-cooking rolled oats
• 1/3 cup firmly packed brown sugar
• 1/4 cup Pillsbury BEST® All Purpose Flour
• 2 tablespoons butter, melted
• 2 tablespoons liquid egg substitute
• FILLING
• 1 (14 oz.) can Eagle Brand® Fat Free Sweetened Condensed Milk
• 1 1/3 cups pure pumpkin
• 1/2 cup liquid egg substitute
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg

Preparation

Step 1

HEAT oven to 400°F. Coat 9-inch pie plate with no-stick cooking spray.

COMBINE oats, sugar and flour in medium bowl. Add butter and 2 tablespoons egg substitute; mix well. Press mixture firmly into bottom and up sides of prepared pie plate.

WHISK sweetened condensed milk, pumpkin, 1/2 cup egg substitute, cinnamon, salt, ginger and nutmeg in large bowl until smooth. Pour into crust.

BAKE 15 minutes. Reduce oven temperature to 350°F. Bake an additional 15 to 18 minutes or until center is just set. Cool completely on wire rack. Garnish with whipped topping, if desired.