Crustless Pumpkin Pie
Leer en Español
Prep time:
90 minutes
Cook time:
none
Servings:
8 cups
Quick Tips
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.
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.
Crustless Pumpkin Pie
Leer en EspañolIngredients:
- 3/4 cup sugar
- 2 eggs
- 1/2 cup baking mix
- 1 can (15 ounce) pumpkin
- 1 can (12 ounce) nonfat evaporated milk
- 3 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla
Directions:
1. Preheat oven to 350 degrees F. 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.
4. Pour into pie plate.
5. Bake 55-65 minutes, or until knife inserted into center comes out clean.
6. Cool slightly and refrigerate. Serve cold.
Refrigerate leftovers within 2 hours.
Quick Tips
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.
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.
Prep time:
90 minutes
Cook time:
none
Servings:
8 cups
