To make a healthy crustless pumpkin pie, blend 1 16-ounce can of pumpkin, 1 12-ounce can of evaporated skim milk, 3 egg whites and 1/2 cup of granulated sugar in a blender. Add 1/2 cup of all-purpose flour, 1 1/2 teaspoons of pumpkin pie spice, 3/4 teaspoon of baking powder, 1/8 teaspoon of salt and 2 teaspoons of grated orange peel, and blend the ingredients again. Sprinkle the mixture with brown sugar, and bake it.
To make the brown sugar topping, combine 1/4 cup of packed brown sugar with 1/4 cup of oatmeal. Add 1 tablespoon of room-temperature margarine, and stir.
To bake a healthy crustless pumpkin pie, bake it at 350 degrees Fahrenheit in a 10- by 11.5-inch greased pan. Bake it for 50 to 55 minutes or until a toothpick inserted into the middle of the dish comes out clean. Cool the pie on the counter for 15 minutes before refrigerating it. Chill it for four hours before serving. To garnish the pie, top it with a fresh orange slice.
This alternative to traditional pumpkin pie has about 185 calories per serving and 2 grams of fat. It yields 6 grams of protein and contains 36 grams of carbohydrates.