Crustless Pumpkin Pie

This recipe comes from a cookbook called Betty Crocker’s New Choices Cookbook.  You won’t even miss the crust!

Makes  one 10-inch pie.


1/4 cup packed brown sugar

1/4 cup rolled oats

1 tablespoon butter or margerine, softened

1 (16 oz) can pumpkin puree

1 (12 oz) can evaporated milk

3 egg whites

1/2 cup granulated sugar

1/2 cup all-purpose flour

1 1/2 teaspoons pumpkin pie spice

3/4 teaspoon baking powder

1/8 teaspoon salt

2 teaspoons grated orange peel

Preheat the oven to 350 degrees F.

Mix together the brown sugar, oats,, and butter.  Set aside.

Spray a 10-inch pie plate or something similar with nonstick cooking spray.

Place the remaining ingredients in a blender or food processor in the order listed.  Cover and blend until smooth.

Pour into the prepared pie plate and sprinkle with the brown sugar mixture.

Bale for 50-55 minutes or until a knife inserted into the center comes out clean.

Printable Version with Adobe

Printable Version with Microsoft Word


Comments on: "Crustless Pumpkin Pie" (1)

  1. Aunt Luann said:

    I’m so glad you posted this! It’s a recipe I had long ago but had lost. Now I can make it again.

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