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Crustless Pumpkin Pie

Notes

Recipe Notes

  • No baking mix? Use 1/2 cup flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt and 1 1/2 teaspoon 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 (See Notes)
1 can (15 ounce) pumpkin
1 can (12 ounce) nonfat evaporated milk
3 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F. Lightly grease 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 a knife inserted into the center comes out clean.
  7. Cool slightly and refrigerate. Serve cold.
  8. Refrigerate leftovers within 2 hours.

Notes

  • No baking mix? Use 1/2 cup flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt and 1 1/2 teaspoon 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.