Light Crunchy Crust Pumpkin Pie

Cooking Recipes Catalogue

This lighter version of pumpkin pie is made with egg substitute in place of eggs, and is served in a chewy brown sugar and oat crust.

INGREDIENTS (for 8 servings):


  • Preheat oven to 400 degrees F. Combine oats, sugar and flour. Add margarine and egg substitute product; mix well.
  • Press 1 3/4 cups mixture firmly on bottom and up sides of sprayed 9-inch pie pan using a thin metal spatula.
  • In mixing bowl, combine EAGLE BRAND®, pumpkin, egg substitute product, spices and salt; mix until well blended (DO NOT OVERMIX). Pour filling into pie shell.
  • Bake 15 minutes; reduce temperature to 350 degrees F. Continue baking 15 to 18 minutes or until center is softly set.
  • Cool; Chill. Garnish as desired with low fat topping.