Easy one-bowl treat that is creamy, sweet and full of fall spice.
Crustless Pumpkin Pie
Ingredients
¾ cup sugar
2 eggs
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.
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Comments
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!