Crustless Pumpkin Pie
Using Master Mix Oregon saves time and money in this pumpkin pie recipe.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 slice, 1/8 of recipe
219
Calories
6g
Protein
34g
Carbs
6g
Fat
2g
Fiber
27g
Sugar
176mg
Sodium
Saturated Fat 1 g · Cholesterol 53 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
sugar
3/4 cup
all-purpose baking mix for biscuits
1/2 cup · or use Master Mix - see notes for link to recipe
vegetable oil
2 tablespoons · or cooking oil of choice
evaporated milk, non-fat
1 can (14 ounces)
egg
2
pumpkin
1 can (15 ounces)
pumpkin pie spice
3 1/2 teaspoons
vanilla extract
2 teaspoons
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 350 °F and lightly grease a 9 or 10 inch pie plate.
- 3
Combine all ingredients in a medium mixing bowl or a blender.
- 4
Beat 2 minutes with a mixer until smooth, or blend in the blender on high for one minute.
- 5
Pour into the pie plate.
- 6
Bake until a knife inserted in the center comes out clean, about 50 to 55 minutes.
- 7
Cool slightly and keep refrigerated.
- 8
Serve with whipped topping or ice cream.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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