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.
You might also like...
Green Salad with Peas

Green Salad with Peas
Fresh green salad, tossed with peas, cucumber and creamy feta.
Prepare:
15 minutes
Makes:
6 cups
My Personal Pizza

My Personal Pizza
A great recipe for kids to make, these pizzas made on English muffins can be topped with all your favorites!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 pizza
Vegetable and Beef Skillet Meal

Vegetable and Beef Skillet Meal
Warm and comforting meal with beef and veggies over warm rice and topped with cheese.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 cups
Roasted Brussels Sprouts

Roasted Brussels Sprouts
Sweet, nutty and smokey with a dash of tangy lemon.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
6 Cups
Baked Berry Oatmeal

Baked Berry Oatmeal
Healthy baked oatmeal recipe with berries. A great make-ahead meal that kids love!
Prepare:
15 minutes
Cook:
30 minutes
Makes:
6 cups
Wheat Berry Salad

Wheat Berry Salad
Whole grains and fresh vegetables make this salad filling and satisfying.
Prepare:
20 minutes
Cook:
60 minutes
Makes:
6 Cups
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!