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Cook'n with Betty Crocker 
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Streusel-Topped Pumpkin Pie |
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Serves: 8 Print this RecipeBrown Sugar Topping (below) 1 (12-ounce) can evaporated milk skim 3 egg whites 1 (15-ounce) can pumpkin 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 or butter, softened Heat oven to 350°. Prepare Brown Sugar Topping. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray. Place remaining ingredients in blender or food processor in order listed. Cover and blend 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 at least 4 hours or up to 24 hours. Brown Sugar Topping 1/4 cup packed brown sugar 1/4 cup quick-cooking oats 1 tablespoon margarine or butter, softened Mix all ingredients. 1 Serving: Calories 180 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 2mg; Sodium 150mg; Carbohydrate 36g (Dietary Fiber 1g); Protein 6g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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