1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 tablespoon margarine, softened
1 can (16 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
3 egg whites or 1/2 cup fat-free egg product
1/2 cup granulated 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 grated orange peel
1. Pre-heat oven to 350oF. Spray 10-inch pie plate with cooking spray.
2. In small bowl, mix brown sugar, oats and margarine; set aside.
3. In blender or food processor, place remaining ingredients in order listed. Cover; blend until smooth. Pour into pie plate. Sprinkle with topping.
4. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate until chilled, about 4 hours.