Streusel Pumpkin Pie

Serves: 8
Total Calories: 186


1 (15-ounce) can pumpkin
1 (12-ounce) can fat-free evaporated milk
1/2 cup fat-free cholesterol-free egg product or 4 egg whites
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 firmly packed brown sugar
1/4 cup quick-cooking oats
1 tablespoon margarine, softened


1. Heat oven to 350°. Spray pie plate, 10 x 1 1/2 inches, with cooking spray. Make Brown Sugar Topping set aside.
2. Place remaining ingredients in blender or food processor in order listed. Cover and blend on medium speed until smooth. Poor into pie plate. Sprinkle with topping.
3. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cook 15 minutes. Refrigerate about 4 hours or until chilled. Store covered in refrigerator.

Brown Sugar Topping
Mix all ingredients.

1 Serving

Calories 185 (Calories from Fat 20)
Fat 2g (Saturated 0g)
Cholesterol 0mg
Sodium 150mg
Carbohydrate 37g (Dietary Fiber 2g)
Protein 7g

% DAILY VALUE: Vitamin A 100% Vitamin C 2% Calcium 18% Iron 10%

DIET EXCHANGES: 1 Starch, 1 Fruit, 1/2 Skim Milk

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 186
Calories from Fat: 39

This Streusel Pumpkin Pie recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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