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Crustless Pumpkin Pie
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Crustless Pumpkin Pie

4 Hours 20 Minutes
4 Hr 20 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 cup canned pumpkin (not pie mix)
1/2 cup Bisquick mix
1/2 cup sugar
1 cup evaporated milk
1 Tablespoon butter, softened
1 1/2 teaspoon s pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped cream for topping, if desired
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Let's Make It
1
Preheat oven to 350 degrees F. Spray 9 inch pie plate (I use generic spray). Stir all ingredients except whipped topping until blended. Pour into pie plate.
2
Bake 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
3
Refrigerate 3 hrs or more until chilled. Store covered in refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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