1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (12 ounces) evaporated fat-free milk
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
1/2 cup sugar
1/2 cup all-purpose flour
1 1/2 tsp. pumpkin pie spice
3/4 tsp. baking powder
1/8 tsp. salt
2 tsp. grated orange peel
Brown Sugar Topping:
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 Tbsp. butter or margarine, softened
Preheat oven to 350°F. Spray pie plate, 10×1 1/2 inches, with cooking spray.
Make Brown Sugar Topping by mixing brown sugar, oats and margarine well in a small bowl.
Place remaining ingredients in blender or food processor in order listed. Cover and blend on medium speed until smooth. Pour into pie plate. Sprinkle with topping.
Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.