Upside down pumpkin pie

Another Hungry Girl inspiration, but I made some mods. I basically made my old pumpkin pie without the crust, and then I changed the graham crackers to cinnamon toast crunch to make it more flavorful. However, if you’re not serving the whole pie right away, I suggest keeping the cinnamon toast crunch in a separate container and topping each piece as you eat it so that it doesn’t get soggy!

• 1 c truvia (or other brand calorie free sweetener)
• 1 1/2 tsp. cinnamon (Or use 3.5 TBSP pumpkin pie spice in place of the next 5 ingredients)
• 1/2 tsp. cloves
• 1/2 tsp. allspice
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/2 tsp. salt
• 1/2 cup egg beaters
• 1 can evaporated milk
• 1 15 oz can pumpkin
• 3/4 cup crushed Cinnamon Toast Crunch OR 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
• Optional: Fat Free Reddi-wip, cinnamon

Directions

1. Preheat oven to 425 degrees. Spray a deep-dish pie pan with nonstick spray. In a bowl, combine all ingredients except cereal/graham crackers and optional ingredients. Whisk/mix thoroughly. Transfer to the pie pan.
2. Bake at 425 for 15 minutes then reduce to 350 for another 40 minutes.
3. Refrigerate until completely chilled and firm, at least 2 hours (the longer, the better).
4. Top evenly with crushed /cerealgraham crackers. Serve and, if you like, top with Reddi-wip and cinnamon!

Makes 6 servings

Nutrition
Calories 105 (110 w/ fat free reddi whip)
Fat 1g
Sodium 158mg
Potassium 168mg
Carbs 18g
Sugars 12g
Fiber 6g
Protein 7g