NO CRUST PUMPKIN PIE
A time saving and a great tasting pumpkin pie. Makes its own crust.
Provided by Bea Gassman
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 27 g, Cholesterol 71.7 mg, Fat 5.1 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 304.1 mg, Sugar 22.1 g
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Galf Habits
[email protected]This is the best pumpkin pie recipe I've ever tried. It's creamy, flavorful, and the crustless design makes it so easy to make.
Coca Cola Company
[email protected]I love this pie! It's so easy to make and always a hit with my family and friends.
Stanley Watson
[email protected]This pie was amazing! The crustless design made it so easy to make, and the pumpkin filling was perfectly spiced. I will definitely be making this pie again.
Salome Mshana
[email protected]Overall, this was a good pie. It was easy to make and the flavor was good. I would definitely make it again.
Patrick Brown
[email protected]The pie was a little runny, but the flavor was good. I think I'll try baking it for a few minutes longer next time.
Danny Hussey
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think I'll try reducing the amount of sugar next time.
Toy Woy
[email protected]I was pleasantly surprised by how good this pie was. I'm not usually a fan of pumpkin pie, but this one was really delicious. The crustless design made it feel lighter and less dense.
Yogen Gurung
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
Alicia Semedo
[email protected]I've tried several no-crust pumpkin pie recipes, and this one is by far the best. The filling is perfectly spiced and the texture is amazing.
Adomas Krušniauskas
[email protected]This pie is the perfect way to use up leftover pumpkin puree. It's easy to make and always a hit.
Crisy Oravitz
[email protected]I'm not a big fan of pumpkin pie, but this one was really good. The crustless design made it feel lighter and less dense.
SakuraSwipe
[email protected]I made this pie for Thanksgiving, and it was a huge success. Everyone loved it!
Sawyer Pidcock
[email protected]This pie is so creamy and smooth. It's like eating a cloud.
Nimat Shuaibu
[email protected]The pumpkin flavor in this pie is amazing! It's the perfect fall dessert.
Alvi Musa
[email protected]I love that this pie doesn't have a crust. It's so much easier to make, and it's just as delicious.
Torbaba Torbaba
[email protected]This was my first time making a pumpkin pie, and it turned out perfectly! The instructions were easy to follow, and the pie was delicious.
Olumide Olamilwi
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The crustless design makes it easy to transport, and the pumpkin filling is always a hit.
Jennifer Lynn
[email protected]This no-crust pumpkin pie was a hit! The texture was smooth and creamy, and the flavors were perfectly balanced. It was a great way to use up some leftover pumpkin puree.