Upside-Down Pumpkin Pie

Name: Upside-Down Pumpkin Pie
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 425 grams pure pumpkin; 8 servings Cinnamon, for optional topping; 340 grams evaporated fat-free milk; 8 servings Fat-free whipped topping (from an aerosol canister), for optional topping; 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed; 158 milliliters granulated sugar; 118 milliliters fat-free liquid egg substitute; 2 teaspoons pumpkin pie spice

This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 4g of fat, and a total of 162 calories. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes approximately 3 hours. If you have pumpkin, whipped topping, cinnamon graham crackers, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly.

Ingredients you will need

Graham Crackers

Equipment you will use

Bowl

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.

Ingredients you will need

Graham Crackers

Pie Filling