Crustless Pumpkin Pie
Notes
Recipe Notes
- 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.
Ingredients
¾ cup sugar
2 eggs
½ cup baking mix*
1 can (15 ounce) pumpkin
1 can (12 ounce) nonfat evaporated milk
3 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees F. Lightly oil or spray 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 knife inserted into center comes out clean.
- Cool slightly and refrigerate. Serve cold.
- Refrigerate leftovers within 2 hours.
Notes
- 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.
Comment
Yummy! tasted just like pumpkin pie filling! This was a really great desert and perfect for the holidays!
This was tasty! I even like this for breakfast. I used about 2 cups of fresh pumpkin instead of the 15 oz. can.
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.