Crustless Pumpkin Pie (Picture Recipe)
3/4 cup sugar
1/2 cup baking mix
1 can (15 ounces) pumpkin
1 can (12 ounces) non-fat evaporated milk
3 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
1.Preheat oven to 350 degrees. Lightly oil or spray a 9-10” 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. Pour into pie plate.
4.Bake 55-65 minutes, or until knife inserted into center comes out clean.
5.Cool slightly and refrigerate. Serve cold. Refrigerate leftovers within 2 hours.
Last updated: 12/17/14