Serves 8
219 cal · 67 min
Crustless Pumpkin Pie
Recipe GLPR91abaf6c7bdaa0
A simple, light crustless pumpkin pie that bakes into a custard-like dessert with warm autumn spices. The batter transforms in the oven, creating its own tender cake-like texture. Serve chilled with whipped cream or vanilla ice cream for a delicious fall treat.
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Ingredients
3/4 cup granulated sugar
1/2 cup all-purpose baking mix
2 tablespoons vegetable oil
1 can (14 ounces) non-fat evaporated milk
2 large eggs
1 can (15 ounces) pumpkin puree
3 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Directions
Wash your hands thoroughly with soap and water before beginning.
Preheat your oven to 350°F. Lightly grease a 9- or 10-inch pie plate with oil or cooking spray.
In a medium mixing bowl or blender, combine the sugar, baking mix, vegetable oil, evaporated milk, eggs, pumpkin puree, pumpkin pie spice, and vanilla extract.
Using an electric mixer, beat the mixture for 2 minutes until smooth and well combined. Alternatively, blend in a blender on high speed for 1 minute until the batter is smooth.
Pour the batter into the prepared pie plate, spreading it evenly.
Bake for 50 to 55 minutes, until a knife inserted in the center comes out clean, indicating the pie is set throughout.
Remove from the oven and allow to cool for 15 to 20 minutes at room temperature, then transfer to the refrigerator to chill completely.
Serve chilled slices with a dollop of whipped cream or a scoop of vanilla ice cream.
