No-Crust Lighter Pumpkin Pie

• Pie ingredients
• 1 (15 ounce) can pumpkin (not pumpkin pie mix)
• 1 (12 ounce) can fat-free evaporated milk
• 3 egg whites or 1/2 cup egg substitute
• 1/2 cup sugar
• 1/2 cup Gold Medal all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 teaspoons orange zest
• Brown Sugar Topping ingredients
• 1/4 cup packed brown sugar
• 1/4 cup quick-cooking oats
• 1 tablespoon butter or 1 tablespoon margarine, softened

1. Heat oven to 350u0b0F.
2. Spray pie plate, 10x1 1/2 inches, with cooking spray.
3. Make Brown Sugar Topping by combining topping ingredients.
4. Place pie ingredients in blender or food processor in order listed.
5. Cover and blend on medium speed until smooth.
6. Pour into pie plate and sprinkle with topping.
7. Bake 50 to 55 minutes or until knife inserted in center comes out clean.
8. Cool 15 minutes, then refrigerate about 4 hours or until chilled.

pie ingredients, pumpkin, milk, egg whites, sugar, gold medal allpurpose, pumpkin pie spice, baking powder, salt, orange zest, brown sugar, brown sugar, oats, butter

Taken from www.food.com/recipe/no-crust-lighter-pumpkin-pie-77739 (may not work)