No Crust Pumpkin Pie Recipe -
No Crust Pumpkin Pie Recipe
  • READY IN 1 hr

No Crust Pumpkin Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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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

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.

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.

Nov 07, 2003

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

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.

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!

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.

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!


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  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 72 mg
  • 24%
  • 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.

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