Crustless Pumpkin Pie (Picture Recipe)


3/4 cup sugar
2 eggs
1/2 cup baking mix
1 can (15 ounces) pumpkin
1 can (12 ounces) non-fat evaporated milk
3 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla


1.Preheat oven to 350 degrees. 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. Pour into pie plate.

4.Bake 55-65 minutes, or until knife inserted into center comes out clean.

5.Cool slightly and refrigerate. Serve cold. Refrigerate leftovers within 2 hours.
Last updated: 03/28/15

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