Crustless Pumpkin Pie

3/4 cup sugar
1/2 cup Master Mix Oregon
2 Tablespoons vegetable oil
1 can (13 ounce) evaporated milk, nonfat
2 eggs
1 – 16 ounce can pumpkin
3 1/2 teaspoons pumpkin pie spice
2-3 teaspoons vanilla extract

1. Preheat the oven to 350 degrees and lightly grease a 9 or 10 inch pie plate.
2. Combine all ingredients in a medium mixing bowl or a blender.
3. Beat 2 minutes with a mixer until smooth, or blend in the blender on high for one minute.
4. Pour into the pie plate.
5. Bake until a knife inserted in the center comes out clean, about 50-55 minutes.
6. Cool slightly and keep refrigerated.
7. Serve with whipped topping or ice cream.

Adapted from:
Pictoral Recipes
Lynn Myers Steele, 2000
Oregon Family Nutrition Program
Oregon State University Extension Service