No Crust Pumpkin Pie

admin 25/04/20 Recipes





Yield

1 - 10 inch pie

Prep Time

15

Cook Time

45



Ingredients

1/2 cup: buttermilk baking mix

1 2/3 cups: canned pumpkin

1 (12 fluid ounce) can: evaporated milk

1/3 cup: milk

4: eggs

2 teaspoons: pumpkin pie spice

1 teaspoon: vanilla extract

1/2 teaspoon: salt

1/2 cup: brown sugar

1/2 cup: white sugar


Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 10 inch fluted pie pan; dust with baking mix.

In a large bowl, mix pumpkin, evaporated milk, milk and eggs together. Stir in baking mix, pie spice, vanilla and salt. Continue stirring while gradually adding the brown sugar and white sugar. When the mixture is thoroughly blended, pour into the prepared pan.

Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for an additional 35 minutes or until knife inserted in center of pie comes out clean.


Nutrition

Calories: 170 kcal

Carbohydrates: 27 g

Cholesterol: 80 mg

Fat: 5.1 g

Fiber: 1.1 g

Protein: 5.2 g

Sodium: 304 mg



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