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Makes: 8 slices
Prep time: 1 1⁄2 hours
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Crustless Pumpkin Pie
Photo of Crustless Pumpkin Pie
Prep time: 1 1⁄2 hours


3⁄4 cup
1⁄2 cup
baking mix*
1 can
(15 ounce) pumpkin
1 can
(12 ounce) nonfat evaporated milk
3 1⁄2 teaspoons
pumpkin pie spice
2 teaspoons


  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.


  • 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.
Serving Size: 
1 Slice
Nutritional Label: 
Tab 4 Title: 
Kids Can!
Tab 4 Content: 

Depending on their skills, show kids how to:

  • Measure ingredients
  • Crack and beat eggs
  • Mix batter

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