Oregon State University OREGON STATE UNIVERSITY

Crustless Pumpkin Pie

Crustless Pumpkin Pie
Prep time: 1 1⁄2 hours
Makes: 8 slices
Nutrition Facts: View Label(s)

Recipe Notes

  • If you don’t have baking mix on hand, substitute 1/2 cup flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt and 1 1/2 teaspoons oil.
  • No pumpkin pie spice? Use 2 teaspoons cinnamon, 1 teaspoon ground ginger and 1/2 teaspoon nutmeg.
  • Serve with whipped topping or low fat vanilla yogurt.

Ingredients

3⁄4 cup
sugar
2
eggs
1⁄2 cup
Master Mix or baking mix*
1 can
(15 ounce) pumpkin
1 can
(12 ounce) nonfat evaporated milk
3 1⁄2 teaspoons
pumpkin pie spice
2 teaspoons
vanilla

Directions

  1. Preheat oven to 350 degrees F. Lightly oil or spray a 9-10” pie plate.
  2. Combine all ingredients in a medium bowl or a blender.
  3. Beat 2 minutes with mixer until smooth or blend one minute on high.
  4. Pour into pie plate.
  5. Bake 55-65 minutes, or until knife inserted into center comes out clean.
  6. Cool slightly and refrigerate. Serve cold.
  7. Refrigerate leftovers within 2 hours.

Notes

  • If you don’t have baking mix on hand, substitute 1/2 cup flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt and 1 1/2 teaspoons oil.
  • No pumpkin pie spice? Use 2 teaspoons cinnamon, 1 teaspoon ground ginger and 1/2 teaspoon nutmeg.
  • Serve with whipped topping or low fat vanilla yogurt.
Last updated: 11/01/17

3 Comments for "Crustless Pumpkin Pie"

The taste and consistency are great!  I did try and put it in a ready made graham craker crust, not in the original recipe, and the pieces would not come out of the pan so I will not do that again.

This was tasty!  I even like this for breakfast.  I used about 2 cups of fresh pumpkin instead of the 15 oz. can.

Yummy! tasted just like pumpkin pie filling! This was a really great desert and perfect for the holidays!

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