Refrigerio
Crustless Pumpkin Pie
Ingredients, directions and serving information for Crustless Pumpkin Pie.
La receta original está en inglés.
Porciones: 8
Tiempo total: 65 min
Ingredientes
- 3/4 cup sugar
- 1/2 cup all-purpose baking mix for biscuits
- 2 tablespoons vegetable oil
- 1 can (14 ounces) evaporated milk, non-fat
- 2 egg
- 1 can (15 ounces) pumpkin
- 3 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Preparación
- Wash hands with soap and water.
- Preheat the oven to 350 °F and lightly grease a 9 or 10 inch pie plate.
- Combine all ingredients in a medium mixing bowl or a blender.
- Beat 2 minutes with a mixer until smooth, or blend in the blender on high for one minute.
- Pour into the pie plate.
- Bake until a knife inserted in the center comes out clean, about 50 to 55 minutes.
- Cool slightly and keep refrigerated.
- Serve with whipped topping or ice cream.
Nutrición por porción según la fuente
Tamaño de la porción1 slice, 1/8 of recipe
Calorías219 calorías
Proteínas6g
Carbohidratos34g
Grasas6g
Grasas saturadas1g
Fibra2g
Azúcares27g
Sodio176mg
Colesterol53mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Fuente de la receta
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Borrador asistido por IA. Revisión editorial pendiente.
