Upside-Down Pumpkin Pie

• 1 (15-ounce) can pure pumpkin
• 1 (12-ounce) can evaporated fat-free milk
• 1/2 cup fat-free liquid egg substitute
• 2/3 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
• Fat-free whipped topping (from an aerosol canister), for optional topping
• Cinnamon, for optional topping

1. Preheat the oven to 350 degrees F.
2. Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly.
3. Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes.
4. (It will remain a little soft, like pie filling.)
5. Refrigerate until completely chilled and firm, at least 2 hours.
6. Top evenly with crushed graham crackers.
7. Add whipped topping and cinnamon, if you like.
8. Serve and enjoy!
9. PER SERVING (1/8th of recipe, 1 slice): 144 calories, 0.5g fat, 110mg sodium, 30g carbs, 2g fiber, 26g sugars, 5g protein

pumpkin, milk, liquid egg substitute, granulated sugar, pumpkin pie spice, crackers, topping, cinnamon

Taken from www.foodnetwork.com/recipes/upside-down-pumpkin-pie-recipe.html (may not work)