Recipe by Bea Gassman
"A time saving and a great tasting pumpkin pie. Makes its own crust."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
buttermilk baking mix
1 2/3 cups
1 (12 fluid ounce) can
pumpkin pie spice
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
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.
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.
This was so yummy and it made the whole kitchen smell so good. Top with whipped cream!
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
No Crust Pumpkin Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 46
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven.
See how to make homemade pumpkin pie using fresh pumpkins.
This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.