No Crust Pumpkin Pie
 

No Crust Pumpkin Pie

1/2 cup Bisquick
3/4 cup sugar
1 Tblsp butter
13 oz. can evaporated milk
2 eggs
1 can or 2 cups pumpkin
2 tsp vanilla
2 1/2 tsp pumpkin spice


Mix all above ingredients, pour mixture into Greased deep pie plate
Bake at 350 degrees for 50 - 55 minutes or until knife comes out clean.

Sounds yummy!!! If I had me some bisquick, I'd make one right now!!!

I have the Bisquick. I don't have the pumpkin. let's get together and share ingredients!

That sounds good. I have been making one with Eagle brand condensed milk, just omit crust. But I will try this with GF bisquick. Thanks!

If you go out on the web and search for impossible pie recipes you'll find a bunch of them. I don't use bisquick but plain old flour and it comes out the same to me. I've been making the coconut custard version for years. I tried the recipe without the flour to see what would happen as I had company that was glutten free. The flour seems to keep the custard from weeping is all. I found recipes for pumpkin, coconut, lemon, chocolate and a few others.

Does it separate, as it bakes? To me, the crust is half the goodness.

I'm going to give this a try. I can't make a decent pie crust to save my soul. People give me recipes that are suppose to be no fail and I end up with raw dough on the bottom of the pie pan everytime, even when I have prebaked it. LOL

Nessie, I think you would be disappointed. It doesn't form a flaky pie crust.

Neesie, yes it separates which to me is amazing. With my coconut custard, the coconut goes to the top, egg mixture is the center and the flour/bisquick settles to the bottom.

this is the best pumpkin pie.....less calories.

Could you give us your recipe for the coconut custard? Please?!

Yes, please - recipe for coconut custard

Mmmmmmmmmmmm!!!!!

I made a similar version of this and it tasted fine. A slight crust on the bottom but it worked out and it is so easy.

Sounds very good! I make a 'crustless pumpkin pie' for the 4th of July but I just make pumpkin pie custard (filling) because I love the filling but hate the crust.

It usually disappears before the day is over. I'll have to try this recipe.

Yes, it went very fast.

I think the secret to preventing a soggy bottom pie crust is to always bake a pie on the bottom rack in the oven. Also helps keep the top crust from browning too fast.

I am anxious to make this type of no crust pumpkin pie.
:D :D :D :D