1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated skimmed milk
3 egg whites or 1/2 c. cholesterol-free egg product
1/2 c. sugar
1/2 c. all-purpose flour
1 1/2 tsp. pumpkin pie spice
3/4 tsp. baking powder
1/8 tsp. salt
2 tsp. grated orange peel

Brown Sugar Topping:

1/4 c. packed brown sugar
1/4 c. quick-cooking oats
1 tbsp. butter, softened

Heat oven to 350. Prepare brown sugar topping by mixing the ingredients together. Spray pie plate, 10 x 1 1/2 inches, with nonstick cooking spray. Place remaining ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.

Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled. (I like it warm with cool whip spread over the top.)