No Crust Pumpkin Pie

No Crust Pumpkin Pie

30
Bea Gassman 42

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

1 h servings 170 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

30
  1. 35 Ratings

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Most helpful positive review

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. Tha...

Most helpful critical review

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 havi...

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. Tha...

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 havi...

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 ...

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 ...

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" pi...

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!

This turned out really well! Easy and tasty for a family meal dessert. We'll do this one again!