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No-Crust Pumpkin Pie

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No-Crust Pumpkin Pie
  • Prep Time 20 min
  • Total Time 5 hr 30 min
  • Servings 8
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Put away that rolling pin! Whip this lighter pumpkin pie together in a blender or food processor and pour it directly into the pie pan. It's easy and delicious.

Ingredients

Brown Sugar Topping
1
can (15 ounces) pumpkin (not pumpkin pie mix)
1
can (12 ounces) evaporated fat-free milk
3
egg whites or 1/2 cup fat-free cholesterol-free egg product
1/2
cup sugar
1/2
cup Gold Medal™ all-purpose flour
1 1/2
teaspoons pumpkin pie spice
3/4
teaspoon baking powder
1/8
teaspoon salt
2
teaspoons grated orange peel

Directions

  • 1 Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with cooking spray. Make Brown Sugar Topping.
  • 2 Place remaining ingredients in blender or food processor in order listed. Cover and blend on medium speed until smooth. Pour into pie plate. Sprinkle with topping.
  • 3 Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.
Tips  

For a festive presentation, sprinkle plates with ground cinnamon and top the pie with frozen (thawed) whipped topping and a cinnamon stick.

No pumpkin pie spice on hand? Use 1/2 teaspoon each of ground cinnamon, ground nutmeg and ground ginger instead.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
185
(
Calories from Fat
20
)
Daily Value
Total Fat
2 g
(
Saturated Fat
1 g
)
Cholesterol
5 mg
Sodium
170 mg
Potassium
330 mg
Total Carbohydrate
37 g
(
Dietary Fiber
2 g
)
Protein
7 g
Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
18%
18%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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