November 16, 2022

No-Crust Pumpkin Pie

  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 (15 ounce) can pumpkin
  • 1 3/4 teaspoon pumpkin pie spice*
  • 1 cup non-fat dry milk
  • 1/4 cup all-purpose flour
  • 2/3 cup sugar
  • 1 cup water


  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F. Spray a 9-inch pie plate with non-stick cooking spray. Set aside.
  3. Crack eggs into a large bowl. Wash hands with soap and water after cracking raw eggs. Add remaining ingredients except water and mix together.
  4. Slowly stir in water until well mixed. Pour into prepared pie plate.
  5. Bake for 45 to 55 minutes or until a knife inserted 1-inch from the center comes out clean.
  6. Cool completely before cutting. Store leftovers in the refrigerator for up to four days.


* Substitute 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg for pumpkin pie spice if desired.

Nutrition Information:

Serving Size (1/8 of pie): 

Calories 150
Total Fat 1.5g
Saturated Fat 0.5g
Cholesterol 65mg
Sodium 140mg
Total Carbohydrates 29g
Fiber 2g
Total Sugars 23g
Protein 6g
Vitamin A 180%
Vitamin C 4%
Calcium 15%
Iron 8%

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