No-Crust Pumpkin Pie
This quick and easy version of the holiday classic is full of creamy pumpkin flavor and lighter with no crust.
Ingredients
- 2 large eggs
- 1 15 ounce can pumpkin puree
- 1 1/2 tablespoons canola oil OR vegetable oil
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice OR 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg
- 1 cup non-fat dry milk
- 1/4 cup all-purpose flour
- 2/3 cup sugar
- 3/4 cup water
Equipment & Utensils
- Non-stick spray
- 9-inch pie pan, Large bowl
- Aluminum foil
- Fork or spoon for stirring
- Toothpick
- Measuring cups and spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, and tops of cans.
- Preheat oven to 350 degrees. Spray a 9-inch pie pan with non-stick spray. Set aside.
- Crack eggs into a large bowl. Wash hands with soap and water after cracking raw eggs. Add remaining ingredients except water and mix together.
- Slowly stir in water until well mixed. Pour into prepared pie pan.
- Bake for 45 to 55 minutes total, checking at 40 minutes. If edges are overly browning remove from oven and apply a loose ring of tin foil covering the edges, and put back in oven until finished. Pie is finished when middle of pie is set, and when inserted toothpick comes out clean.
Tips
Make this recipe gluten-free by substituting gluten-free flour.
Nutrition Facts
Serving Size
1/8 of pie
Per serving
Amount
Calories
170
Total Fat
4g
Sodium
140mg
Total Carbohydrate
28g
Protein
6g
Recipe Sourced from University of Nebraska-Lincoln's Nutrition Education Program
