Healthy Thanksgiving Recipe: Crustless Pumpkin Pie

(Chicago) – With the leaves piling up, you knew this healthy Thanksgiving recipe was coming: Crustless Pumpkin Pie.

Our friends at the Oregon Family Nutrition Program add pumpkin pie “spice” to give a wee bit of kick to this after-dinner classic, while cutting down on the calories by cutting out the crust. You’re going to love it!

And at .51¢ per serving, it hardly weighs on your wallet.

Here’s what you need to know:


3⁄4 cups sugar
1⁄2 cup Master Mixes (Oregon)
2 tablespoons vegetable oil
1 can evaporated milk, nonfat (13 ounce)
2 egg
1 can pumpkin (16 ounces)
3 1⁄2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract

Crustless Pumpkin Pie


1. Preheat the oven to 350 degrees and lightly grease a 9 or 10 inch pie plate.

2. Combine all ingredients in a medium mixing bowl or a blender.

3. Beat 2 minutes with a mixer until smooth, or blend in the blender on high for one minute.

4. Pour into the pie plate.

5. Bake until a knife inserted in the center comes out clean, about 50-55 minutes.

6. Cool slightly and keep refrigerated.

7. Serve with whipped topping or ice cream.


Per recipe: $4.07
Per serving: $0.51


Oregon Family Nutrition Program

Crustless Pumpkin Pie

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