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No-Crust Pumpkin Pie

  • Prep 20 min
  • Total 5 hr 30 min
  • Servings 8

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. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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