Crustless Pumpkin Pie
Using Master Mix Oregon saves time and money in this pumpkin pie recipe.
- 8 Servings
- $3.00 - $5.99
Crustless Pumpkin Pie
Using Master Mix Oregon saves time and money in this pumpkin pie recipe.
- 8 Servings
- $3.00 - $5.99
Ingredients
- 3/4 cup sugar
- 1/2 cup all-purpose baking mix for biscuits
- 2 tablespoons vegetable oil
- 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
Steps
1
Wash hands with soap and water.
2
Preheat the oven to 350 °F and lightly grease a 9 or 10 inch pie plate.
3
Combine all ingredients in a medium mixing bowl or a blender.
4
Beat 2 minutes with a mixer until smooth, or blend in the blender on high for one minute.
5
Pour into the pie plate.
6
Bake until a knife inserted in the center comes out clean, about 50 to 55 minutes.
7
Cool slightly and keep refrigerated.
8
Serve with whipped topping or ice cream.
Ingredients
Serving Size: 1 slice, 1/8 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 212 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 7 mg |
| Cholesterol | 48 mg |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Total Sugars | 27 g |
| Added Sugars included | 21 g |
| Protein | 6 g |
| Minerals | |
| Calcium | 179 mg |
| Potassium | 301 mg |
| Sodium | 262 mg |
| Copper | 87 mcg |
| Iron | 2 mg |
| Magnesium | 29 mg |
| Phosphorus | 185 mg |
| Selenium | 6 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 488 mcg RAE |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.3 mg |
| Vitamin C | 3 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 13 mcg |
| Folate | 38 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.3 mg |
| Niacin | 1 mg |
| Choline | 55 mg |
Source:
- Food Hero
- Oregon State University Cooperative Extension Service