No-Crust Pumpkin Pie


(3 votes) 4 3

Put away that rolling pin! Whip this lighter pumpkin pie together in a blender or food processor and pour it directly into the pie pan. It's easy and delicious.

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Serving Size / Yield

8 servings


  • 1 15 oz. can pumpkin (not pumpkin pie mix)
  • 1 12 oz. can evaporated fat-free milk
  • 3 egg whites
  • 1/2 C. sugar
  • 1/2 C. Gold Medal all-purpose flour
  • 1 1/2 tsp. pumpkin pie spice
  • 3/4 tsp. baking powder
  • 1/8 tsp. salt
  • 2 tsp. grated orange peel
  • 1/4 C. packed brown sugar
  • 1/4 C. quick-cooking oats
  • 1 Tbs. butter, softened

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Heat oven to 350 degrees. Spray pie plate, 10x1 1/2 inches, with cooking spray. Place canned pumpkin, evaporated milk, egg whites, sugar, flour, pumpkin pie spice, baking powder, salt and grated orange peel in blender or food processor in order listed. Cover and blend on medium speed until smooth. Pour into pie plate. Sprinkle with topping. Bake 50-55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.

Brown Sugar Topping: Mix brown sugar, oats and butter.

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