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Photo of Crustless Pumpkin Pie
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8 Slices
Cooking time:
1 hour


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


  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F. Lightly oil or spray a 9 to 10-inch pie plate.
  3. Combine all ingredients in a medium bowl or a blender.
  4. Beat 2 minutes with mixer until smooth or blend one minute on high.
  5. Pour into pie plate.
  6. Bake 55 to 65 minutes, or until knife inserted into center comes out clean.
  7. Cool slightly and refrigerate. Serve cold.
  8. 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.