Crustless Pumpkin Pie

Keep the best part of a pumpkin pie - the filling!

Ingredients:

¾ cup sugar
½ cup CNP Master Mix or all-purpose flour
2 Tablespoons canola oil
1 12-ounce can fat-free evaporated milk
2 eggs
1 15-ounce can pumpkin
3 ½ teaspoons pumpkin pie spice
2 ½ teaspoons vanilla
Nonstick spray

Directions:

Wash hands thoroughly with soap and warm water for 20 seconds.
Preheat oven to 350°F
Combine all ingredients in a medium bowl and beat 2 minutes or until smooth.
Coat a 9-inch pie plat with nonstick spray. Pour mixture into pie plate.
Bake at 350°F for 50-55 minutes or until a knife inserted in the center comes out clean.
Refrigerate leftovers.

Makes 8 servings.

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our Qualify page to learn more.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer. The full nondiscrimination statement can be found here.

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.