Crustless Pumpkin Pie

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1/8 slice

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1. Preheat oven to 350 degrees F. Lightly oil or spray a 9-10” pie plate.

2. Combine all ingredients in a medium bowl

3. Beat 2 minutes with mixer or whisk until smooth or blend one minute on high

4. Pour into pie plate

5. Bake 55-65 minutes, or until knife inserted into center comes out clean

6. Cool slightly and refrigerate. Serve cold.

7. Refrigerate leftovers within 2 hours.


If you don’t have baking mix on hand, substitute 1/2 cup flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt and 1 1/2 teaspoons oil


3⁄4 cup sugar

2 eggs

1/2 cup baking mix

1 can(15 ounce) pumpkin

1 can(12 ounce) non-fat evaporated milk

3 1/2 teaspoons pumpkin pie spice

2 teaspoons vanilla


oven, oven mitts, medium bowl, whisk, spatula, 9'pie plate, fork

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