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Easy Pumpkin-Orange Pie

Categories:
pies

Brown Sugar Topping
1 can pumpkin; (16 ounces)
1 can evaporated skimmed; (12 ounces)
milk
3 egg whites or
1/2 cup cholesterol-free egg product
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; softened

Heat oven to 350 degrees. Prepare Brown Sugar Topping. Spray pie plate, 10 X 1-1/2 inches, with nonstick cooking spray. Place remaining ingredients in blender or food processor in order listed. Cover and blend or process 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 about 4 hours or until chilled. 8 SERVINGS. MICROWAVE DIRECTIONS: Prepare as directed--except use microwavable pie plate. Elevate pie plate on inverted microwavable dinner plate in microwave oven. Microwave uncovered on medium (50%) 20 to 30 minutes, rotating pie plate 1/4 turn every 5 minutes, until center is set. Let stand uncovered 15 minutes on flat, heatproof surface. BROWN SUGAR TOPPING Mix all ingredients.




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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 8 servings

Preparation Time: 0:00




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