No-Crust Pumpkin Pie Recipe

Posted by NancyRadler on March 20th, 2009 at 01:16pm

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.

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Ingredients

1 15 oz. can pumpkin (not pumpkin pie mix)
1 12 oz. can evaporated fat-free milk
3 egg whites or 1/2 C. fat-free cholesterol-free egg product
1/2 C. sugar
1/2 C. Gold Medal all-purpose flour
1 1/2 tsp. pumpkin pie spice
3/4 tsp. baking powder
1/8 tsp. salt
2 tsp. grated orange peel

Brown Sugar Topping:
1/4 C. packed brown sugar
1/4 C. quick-cooking oats
1 Tbs. butter or margarine, softened

Directions

Heat oven to 350 degrees. Spray pie plate, 10×1 1/2 inches, with cooking spray. Make Brown Sugar Topping. 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. Bake 50-55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.

Brown Sugar Topping: Mix all ingredients.

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Under Pies Tags: baking with pumpkin, baking with pumpking, christmas pie recipes, cooking with pumpkin, crustless pie, crustless pie recipe, pumpkin baking, pumpkin dessert, pumpkin dessert recipes, pumpkin pie, pumpkin pie recipe, pumpkin pie recipes, pumpkin recipe, pumpkin recipes, thanksgiving, thanksgiving pie recipes, thanksgiving recipe