Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Cook time: 1 hour
Yield: 8 Slices

Easy one-bowl treat that is creamy, sweet and full of fall spice.

Cook time: 1 hour
Makes: 8 Slices
Nutrition Facts: View label

Ingredients

¾ cup sugar

2 eggs

½ cup Master Mix or all-purpose baking mix (for biscuits and pancakes)

1 can (15 ounce) pumpkin

1 can (12 ounce) nonfat evaporated milk

3 ½ teaspoons pumpkin pie spice

2 teaspoons vanilla

Directions

Wash hands with soap and water.
Preheat oven to 350 degrees F. Lightly grease a 9 to 10-inch pie plate.
Combine all ingredients in a medium bowl or a blender.
Beat 2 minutes with mixer until smooth or blend one minute on high.
Pour into pie plate.
Bake 55 to 65 minutes, or until a knife inserted into the center comes out clean.
Cool slightly and refrigerate. Serve cold.
Refrigerate leftovers within 2 hours.

Notes

No baking mix? Use ½ cup flour, ¾ teaspoon baking powder, ¼ teaspoon salt and 1 ½ teaspoon vegetable oil.
No pumpkin pie spice? Use 2 teaspoons cinnamon, 1 teaspoon ground ginger and ½ teaspoon nutmeg.
Serve with whipped topping or low-fat vanilla yogurt.

Comments

Submitted by tierrabonita on Tue, 12/08/2015 - 13:09

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.

Submitted by healthycook on Mon, 11/12/2012 - 09:00

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

Submitted by healthnut23 on Wed, 12/14/2011 - 15:39

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