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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

  1. Preheat oven to 350 degrees F. Lightly oil or spray a 9 to 10-inch 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 to 65 minutes, or until knife inserted into center comes out clean.
  6. Cool slightly and refrigerate. Serve cold.
  7. 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.
Photo of Crustless Pumpkin Pie
Prep time: 90 minutes
Makes: 8 Slices
Nutrition Facts: View Label

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.