1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated skimmed milk
1/2 cup fat-free cholesterol-free egg product
1/2 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons grated orange peel
BROWN SUGAR TOPPING
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 tablespoon margarine, softened
Heat oven to 350°. Spray pie plate, 10 × 1 1/2 inches, with cooking spray. Prepare Brown Sugar Topping by combining ingredients in a small bowl, and set aside.
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.
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