Crustless Pumpkin Pie


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
Crustless Pumpkin Pie


  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.
  7. Refrigerate leftovers within 2 hours


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.


Recipe and images are © of, used with permission.