Recipe Source: Recipe and photo from


Number of servings: 15

Time for preparation (including preparation and cooking): 20 min



3⁄4 cup sugar

2 eggs

1⁄2 cup Master Mix or baking mix*

1 can (15 ounce) pumpkin

1 can (12 ounce) nonfat evaporated milk

3 1⁄2 teaspoons pumpkin pie spice

2 teaspoons vanilla



  1. Preheat oven to 350 degrees F. Lightly oil or spray a 9-10” pie plate.
  2. Combine all ingredients in a medium bowl or a blender.
  3. Beat 2 minutes with mixer until smooth or blend one minute on high.
  4. Pour into pie plate.
  5. Bake 55-65 minutes, or until knife inserted into center comes out clean.
  6. Cool slightly and refrigerate. Serve cold.
  7. Refrigerate leftovers within 2 hours.


  • If you don’t have baking mix on hand, substitute 1/2 cup flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt and 1 1/2 teaspoons oil.
  • No pumpkin pie spice? Use 2 teaspoons cinnamon, 1 teaspoon ground ginger and 1/2 teaspoon nutmeg.
  • Serve with whipped topping or low fat vanilla yogurt.


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About the Author : Michelle