From the Pantry Butler kitchen
Crustless Pumpkin Pie
Using Master Mix Oregon saves time and money in this pumpkin pie recipe. USDA MyPlate Kitchen — Food Hero — Oregon State University Cooperative Extension Service (public domain), via myplate.food
Ingredients
- 3/4 cup sugar
- 1/2 cup all-purpose baking mix for biscuits — or use Master Mix - see notes for link to recipe
- 2 tablespoons vegetable oil — or cooking oil of choice
- 1 can (14 ounces) evaporated milk, non-fat
- 2 egg
- 1 can (15 ounces) pumpkin
- 3 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Method
- 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.
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