No-Crust Pumpkin Pie
Skip the crust and you can eat pies like this without guilt! This is a great recipe to try even if you've never made a pie before.
Number of servings: 16
Serving Size: 1 slice (1/8 of one pie)
2 large eggs
2 cups canned pumpkin
2/3 cup brown or white sugar
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/4 cup flour
1 cup nonfat dry milk
1 cup water
Oil or cooking spray
Time needed: 15 minutes preparation; 45-55 minutes cook time
- Preheat oven to 350 degrees F.
- Mix eggs, pumpkin, sugar, salt, spice, flour, and dry milk together.
- Slowly stir in water. Mix well.
- Pour into 2 greased 8-inch pie plates.
- Bake 45-55 minutes, or until a knife inserted near center comes out clean.
- Cool 30 minutes before serving. Slice each pie into 8 slices.
- Refrigerate leftovers within 2 hours of cooking.
|Total Fat:||1 g|
|Saturated Fat:||0.29 g|
|Total Carbohydrate:||14 g|
|Dietary Fiber:||1 g|
|Total Sugar:||11 g|
Allergens: Dairy, wheat, egg, soy (check cooking spray label ingredients)
Tips and variations
Make your own pumpkin pie spice and store in an airtight container:
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 3/4 teaspoon ground allspice
The baked pies will last 3 days in the refrigerator. You can cover them tightly and freeze baked pies to extend their use.
This was adapted from United States Department of Agriculture’s Crustless Pumpkin Pie (no date; What’s Cooking? USDA Mixing Bowl).
Pumpkin surprise cupcakes — Surprise your family and friends with this easy two-ingredient treat. Make it your own by adding additional seasonings or fruits.
Pumpkin Pie Pudding — Whip up a batch of this fall favorite. It is a great way to get your kids involved in the kitchen.
Baked apples — Bake apples in the oven or microwave for a tasty treat. You can make them individually or double (or triple) the recipe for more servings.
Preserving winter squashes and pumpkins — Preserve pumpkins and squash for later use by freezing, canning, or drying.