Betty Crocker's crustless pumpkin pie recipe is simple and receives positive reviews from users. Its brown sugar oat crust and the use of orange peel give it a unique flavor among pumpkin pies.
Spray a 10 inch pie plate with non-stick cooking spray. Preheat the oven to 350 degrees Fahrenheit.
Mix 1/4 cup of tightly packed brown sugar, 1/4 cup of quick cooking oats and 1 tablespoon of margarine in a small bowl. Once the ingredients are combined, set the bowl aside.
Add one 16-ounce can of pumpkin, one 12-ounce can of evaporated skim milk and 3 egg whites to the blender or food processor. You can substitute 1/2 cup of fat-free, cholesterol-free egg product for the egg whites if fat content is a concern. Add 1/2 cup of granulated sugar, 3/4 teaspoon of baking powder and 1/2 cup of all-purpose flour to the blender or food processor.
Before blending the ingredients, add 1 1/2 teaspoons of pumpkin pie spice, 1/8 teaspoon of salt and 2 teaspoons of grated orange peel. Blend all these ingredients until smooth, then pour the mixture into the greased pie plate. Sprinkle the oat and brown sugar mixture over the top.
Bake the pie for 50 to 55 minutes or until a knife inserted into the center comes out clean. Allow the pie to cool at room temperature for 15 minutes, then refrigerate for at least four hours before serving.