Crustless Pumpkin Pie

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Bowl with Spoon

Prep time:
90 MIN

Silouette of 2 people

8 Servings


Serving Size:
1 slice


  • 3⁄4 cup sugar
  • 2 eggs
  • 1⁄2 cup Master Mix or baking mix*
  • 1 can (15 ounce) pumpkin
  • 1 can (12 ounce) non-fat evaporated milk
  • 3 1⁄2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla


Preheat oven to 350 degrees F. Lightly oil or spray a 9-10” pie plate.
Combine all ingredients in a medium bowl or a blender.
Beat 2 minutes with mixer until smooth or blend one minute on high.
Pour into pie plate.
Bake 55-65 minutes, or until knife inserted into center comes out clean.
Cool slightly and refrigerate. Serve cold.
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.