Ingredients
3/4 cup sugar
1/2 serving of Master Mix (1/2 cup)
2 tablespoons vegetable oil
1 can evaporated milk
nonfat (about 14 ounces)
2 egg
1 can pumpkin (15 ounces)
3 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Steps
Wash hands with soap and water.
Preheat the oven to 350 °F and lightly grease a 9 or 10 inch pie plate.
Combine all ingredients in a medium mixing bowl or a blender.
Beat 2 minutes with a mixer until smooth, or blend in the blender on high for one minute.
Pour into the pie plate.
Bake until a knife inserted in the center comes out clean, about 50 to 55 minutes.
Cool slightly and keep refrigerated.
Serve with whipped topping or ice cream.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 218 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 48 mg |
| Sodium | 175 mg |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Total Sugars | 26 g |
| Added Sugars included | 18 g |
| Protein | 7 g |
| Vitamin D | 1 mcg |
| Calcium | 174 mg |
| Iron | 2 mg |
| Potassium | 314 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Crustless Pumpkin Pie. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.