Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Yield: 8 servings
Ingredients: 0.75 cup granulated sugar; 0.5 cup baking mix, or use Master Mix - see notes for link to recipe; 2 tbsp vegetable oil, or cooking oil of choice; 1 can evaporated milk; 2 egg; 1 can pumpkin; 3.5 tsp pumpkin pie spice; 2 tsp vanilla extract

8 servings220 calories

Contains

gluten
dairy
egg

Nutrition per serving

estimate · USDA data

Calories: ~220
Protein: ~6 g
Carbs: ~34 g
Fat: ~6 g

More nutrition

Nutrition facts

Per serving, estimated

Calories220

% Daily value*

Total fat 6 g: 8%
Sodium 180 mg: 8%
Total carbohydrate 34 g: 12%
Dietary fiber 2 g: 7%
Protein 6 g: 13%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Cake or pie pan

Ingredients

8 servings

3/4 cupgranulated sugar
1/2 cupbaking mix, or use Master Mix - see notes for link to recipe
2 tbspvegetable oil, or cooking oil of choice
1 canevaporated milk
2 eggs
1 canpumpkin
3 1/2 tsppumpkin pie spice
2 tspvanilla extract

Skip pantry staples (3 in this recipe)

quantities scale with servings

Method

Wash hands with soap and water.
Preheat the oven to 350 °F and lightly grease a 9 or 10 inch pie plate.
Combine all ingredients in a medium mixing bowl or a blender.
Beat 2 minutes with a mixer until smooth, or blend in the blender on high for one minute.
Pour into the pie plate.
Bake until a knife inserted in the center comes out clean, about 50 to 55 minutes.
Cool slightly and keep refrigerated.
Serve with whipped topping or ice cream.

Crustless Pumpkin Pie

Nutrition per serving

Cookware

Ingredients