No Crust Pumpkin Pie

No Crust Pumpkin Pie

30
Bea Gassman 39

"A time saving and a great tasting pumpkin pie. Makes its own crust."

Ingredients 1 h {{adjustedServings}} servings 170 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10 inch fluted pie pan; dust with baking mix.
  2. In a large bowl, mix pumpkin, evaporated milk, milk and eggs together. Stir in baking mix, pie spice, vanilla and salt. Continue stirring while gradually adding the brown sugar and white sugar. When the mixture is thoroughly blended, pour into the prepared pan.
  3. Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for an additional 35 minutes or until knife inserted in center of pie comes out clean.
Tips & Tricks
How to Make Pumpkin Pie

Follow this quick and easy recipe for perfect pumpkin pie.

How to Make Pie Crust

Watch how to make a flaky homemade pie crust in seven easy steps.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 30

  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
TEDDYBEAR416
11/7/2003

I made this yesterday in a 9" x 13" pan-I doubled the recipe and baked it 18 minutes at 375* and then 48 minutes at 350*. It came out wonderful!!! Many compliments and I will make it again. Thank you!! Laura

SunflowerMom
9/25/2007

I have mixed feelings about this recipe. It's super easy to make, but the end result definitely has a "custard" taste to it. I'm not sure how one could make a no crust pumpkin pie without having that, though. If someone was expecting the same specific pumpkin pie taste they are used to, this recipe may not get the best results. But if you're wanting to eliminate the crust and don't mind a little taste change, this could be just the thing.

JOSIE
12/2/2003

This was really good. I have made it several times since I first tried it and am always pleased with how it turns out. I used regular bisquick since that's what I had. I really like having the option to skip the crust if I don't have one and it really holds its shape well when served. I like to serve cool whip on top. Thanks Bea.