Crustless Pumpkin Pie

Prep time:
30 min

Cook time:
60 min

Yield:
8 Servings

Serving Size:
1 Slice

Ingredients

3⁄4 cup sugar
2 eggs
1⁄2 cup Master Mix or baking mix*
1 can (15 ounce) pumpkin
1 can (12 ounce) non-fat evaporated milk
3 1⁄2 teaspoons pumpkin pie spice
2 teaspoons vanilla

Directions

Preheat oven to 350 degrees F. Lightly oil or spray a 9-10” 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 55-65 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.

Ingredients

3⁄4 cup sugar
2 eggs
1⁄2 cup Master Mix or baking mix*
1 can (15 ounce) pumpkin
1 can (12 ounce) non-fat evaporated milk
3 1⁄2 teaspoons pumpkin pie spice
2 teaspoons vanilla

Directions

Preheat oven to 350 degrees F. Lightly oil or spray a 9-10” 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 55-65 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.