You know I just love this pie. I've made it many times and it always goes before the regularly crusted pumpkin pie. I don't waste my money on biscuit mix I make my own from 1c. flour 1/4t. salt 2t. baking powder 1/8t. baking soda. Works just fine. It's also my pancake base. This is an awesome pie recipe. Somebody described it as a custard this Thanksgiving. I'm making it for a CHRISTmas party tomorrow. We're driving for 2.5 hours and this baby travels well! Also I make mine in a 13x9" cake pan and double the recipe. Forget Libby's this is the best!
You know I just love this pie. I've made it many times and it always goes before the regularly crusted pumpkin pie. I don't waste my money on biscuit mix I make my own from 1c. flour 1/4t. salt 2t. baking powder 1/8t. baking soda. Works just fine. It's also my pancake base. This is an awesome pie recipe. Somebody described it as a custard this Thanksgiving. I'm making it for a CHRISTmas party tomorrow. We're driving for 2.5 hours and this baby travels well! Also I make mine in a 13x9" cake pan and double the recipe. Forget Libby's this is the best!
This turned out awesome! I used fresh pumpkin puree skim milk 1/2c. splenda 1/4c. white sugar 1/2 c. low-fat bisquick mix a lot of vanilla and pumpkin spice. Light healthy and everyone raved about it!:)
This is really good. A great pie...but without the crust. I've starting making this as a snack for my son. He's a picky eater but enjoys this with cool-whip on top. I love old fashioned pumpkin pie but this is a great alternative when your short on time. Thanks Anita.
The pie was nice and smooth and the crustless aspect was unique but it had WAY too much ground cloves for our family. I'd reduce it to 1/4 t.
Easy to make and good. However don't expect a crust to appear.
Nice and easy. Here's a tip: I made three pies for Thanksgiving and used aluminium pie pans. They weren't 9" across - they claimed they were 8 and 3/4" but two recipes made three pies. Also they were very flimsy for this recipe so I finally figured out that it cut way down on the mess if I put the tin on the oven rack and THEN poured the batter into the tin.
This is the best recipe I've found since I managed to lose my favorite cookbook. The only suggestion I would have is using evaporated milk instead - I've found it's best for pumpkin pies.
I've been using this recipe for years! I substitute evaporated milk (one 12 oz can) for the regular milk. Put all ingredients in blender - starting with liquid ingredients - and blend on high for a minute. Easy clean-up!
