Ingredients

• 1 (15-ounce) can pure pumpkin
• 1 (12-ounce) can evaporated fat-free milk
• 1/2 cup fat-free liquid egg substitute
• 2/3 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
• Fat-free whipped topping (from an aerosol canister), for optional topping
• Cinnamon, for optional topping

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F. Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly. Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.) Refrigerate until completely chilled and firm, at least 2 hours. Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like. Serve and enjoy!