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Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 8
Ingredients: 3/4 cup sugar; 1/2 cup all-purpose baking mix for biscuits; 2 tablespoons vegetable oil; 1 can (14 ounces) evaporated milk, non-fat; 2 egg; 1 can (15 ounces) pumpkin; 3 1/2 teaspoons pumpkin pie spice; 2 teaspoons vanilla extract

Using Master Mix Oregon saves time and money in this pumpkin pie recipe.

1 h 5 min8 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1 slice, 1/8 of recipe

219

カロリー

タンパク質

34g

炭水化物

脂質

食物繊維

27g

糖類

176mg

ナトリウム

飽和脂肪酸 1 g · コレステロール 53 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

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

作り方

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.

出典: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service

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