Light Crunchy Crust Pumpkin Pie Recipe

Light Crunchy Crust Pumpkin Pie Recipe

  • CRUST:
  • 1 1/4 cups oats, quick-cooking
  • 1/3 cup brown sugar, firmly packed
  • 1/4 cup all-purpose flour
  • 2 tablespoons margarine, melted
  • 2 tablespoons egg substitute product, fat free, cholesterol free
  • FILLING:
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
  • 1 1/3 cups canned pumpkin
  • 1/2 cup egg substitute product, fat free, cholesterol free
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon ginger, ground
  • 1/8 teaspoon nutmeg, ground
  • 1/2 teaspoon salt
  1. Preheat oven to 400 degrees F. Combine oats, sugar and flour. Add margarine and egg substitute product; mix well.
  2. Press 1 3/4 cups mixture firmly on bottom and up sides of sprayed 9-inch pie pan using a thin metal spatula.
  3. In mixing bowl, combine EAGLE BRAND(R), pumpkin, egg substitute product, spices and salt; mix until well blended (DO NOT OVERMIX). Pour filling into pie shell.
  4. Bake 15 minutes; reduce temperature to 350 degrees F. Continue baking 15 to 18 minutes or until center is softly set.
  5. Cool; Chill. Garnish as desired with low fat topping.
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