READY IN 1 hr

No Crust Pumpkin Pie

Read Reviews (26)

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

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 10 inch fluted pie pan; dust with baking mix.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Nov 07, 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

—TEDDYBEAR416

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Most Helpful Critical Review

Sep 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.

—SunflowerMom

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30 Ratings

Dec 02, 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.

—JOSIE

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Nov 07, 2003

This was so yummy and it made the whole kitchen smell so good. Top with whipped cream!

—ASHLEY STAY

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Nov 24, 2005

I used heavy whipping cream instead of evaporated milk and tweaked this by using the best of three recipes I had. Used Bisquick and just mixed it up in the batter. Also reduced the eggs to three.

—JDVMD

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Sep 27, 2008

i loved this because it is unbelievably easier and healthier than pumpkin pie! keep in mind that it ends up being almost like a pumpkin custard rather than pie, but it's awesome! i used reduced fat bisquick, fat free evaporated milk, and splenda in place of the white sugar. it was wonderful... my guests couldn't tell it was light at all!

—Julie Ledford

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Nov 27, 2004

I really liked this. I just LOVE pumpkin pie, but usually can't be bothered with making the crust. This pie was great!! It tasted really good and was super simple to make. I used a 9-1/2" pie plate and it need WAY more time to bake....10 minutes at 375 and just over an hour at 350.

—IMP70

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Oct 12, 2008

Like other reviewers, I noticed a custard type taste/texture, but it was still good. The boyfriend loves pumpkin pie and he ate it up!

—ONIOND

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Nutrition

Calories
170 kcal
9%

Carbohydrates
27 g
9%

Cholesterol
80 mg
27%

Fat
5.1 g
8%

Fiber
1.1 g
4%

Protein
5.2 g
10%

Sodium
304 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

No Crust Pumpkin Pie

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 170
Calories from Fat: 46

% Daily Value *
Total Fat 5.1g 8 %
Saturated Fat 2.3g 12 %
Cholesterol 80mg 27 %
Sodium 304mg 12 %
Potassium 219mg 6 %
Total Carbohydrates 27g 9 %
Dietary Fiber 1.1g 4 %
Protein 5.2g 10 %
Sugars 22.1g
Vitamin A 109 %
Vitamin C 4 %
Calcium 16 %
Iron 11 %
** Thiamin 4 %
Niacin 11 %
** Vitamin B6 4 %
** Magnesium 7 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.