Crustless Pumpkin Pie
Tastes like classic, delicious pumpkin pie, just without the fatty pastry crust!
Servings 5
Calories 214kcal
Ingredients
- ¾ cup sugar
- ½ cup Bisquick baking mix
- 2 tablespoons butter melted
- 12 ounce can evaporated milk
- 2 eggs
- 15 ounce can pure pumpkin
- 2 teaspoons pumkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350º Fahrenheit.
- Beat all ingredients until smooth, about 2 minutes.
- Pour into greased pie plate.
- Bake 50-55 minutes or until knife inserted in center comes out clean.
Notes
- Consistency is Key: Ensure all the ingredients are well mixed to achieve a smooth and creamy texture in the pie filling. Beating the ingredients together for about 2 minutes helps incorporate air into the mixture, resulting in a lighter and more evenly textured pie.
- Proper Greasing: Grease the pie plate thoroughly to prevent the crustless pumpkin pie from sticking to the dish. This ensures easy removal of slices and maintains the pie's appearance when serving. Using butter or cooking spray, coat the entire surface of the pie plate evenly before pouring in the batter.
- Doneness Test: To determine if the crustless pumpkin pie is fully cooked, insert a knife or toothpick into the center of the pie. If it comes out clean or with only a few moist crumbs clinging to it, the pie is ready. Avoid overbaking, as this can result in a dry texture. Keep an eye on the pie during the last few minutes of baking to prevent overcooking.
Nutrition
Calories: 214kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 66mg | Potassium: 204mg | Fiber: 2g | Sugar: 33g | Vitamin A: 13471IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg