Crustless Pumpkin Pie
Crust less Pumpkin Pie
1 can (12 oz) Non Fat Evaporated Milk, 1 – 1 pound can Pumpkin, 2 Eggs (or 1 4 oz container Eggbeaters), ¾ cup Sugar, 2 teaspoons Vanilla, ½ cup Whole Wheat Pastry Flour, ¾ teaspoon Baking Powder, 2 tablespoons Light Olive or Canola Oil, 1 teaspoon Cinnamon, ½ teaspoon Ginger, ¼ teaspoon Cloves,
Directions
Heat oven to 350* ~ Lightly butter or spray 9” deep dish pie plate. Combine all ingredients in mixing bowl or food processor. Blend till smooth. Pour into prepared pie plate. Bake 50-55 minutes.
*May use 1 cup Non Fat milk and ½ cut Fat Free Half and Half in lieu of evaporated milk.
Author’s Comments
This is a recipe of Loadell’s. She states that it is “fast, easy, and very good”.
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