This smooth, spicy pumpkin pie makes its own crust! Delicious with whipped topping or vanilla ice cream.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.

    Advertisement
  • In a medium mixing bowl, combine pumpkin, milk, sugar, baking mix, melted butter, eggs, allspice, cinnamon, cloves, and vanilla extract. Beat on medium speed 2 minutes, until mixture is smooth. Pour mixture into pan.

  • Bake in preheated oven for 50 to 55 minutes, until set in center. Allow to cool before serving.

Nutrition Facts

197 calories; 6.5 g total fat; 58 mg cholesterol; 155 mg sodium. 31.4 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2006
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! Read More
(61)

Most helpful critical review

Rating: 2 stars
07/23/2004
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. Read More
(19)
43 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
12/16/2006
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! Read More
(61)
Rating: 5 stars
12/16/2006
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! Read More
(61)
Rating: 5 stars
11/01/2005
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!:) Read More
(28)
Advertisement
Rating: 5 stars
07/23/2003
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. Read More
(24)
Rating: 2 stars
07/23/2004
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. Read More
(19)
Rating: 4 stars
04/06/2005
Easy to make and good. However don't expect a crust to appear. Read More
(14)
Advertisement
Rating: 5 stars
11/22/2006
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. Read More
(14)
Rating: 4 stars
09/25/2007
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. Read More
(11)
Rating: 1 stars
11/26/2002
Had too much spice! Read More
(9)
Rating: 5 stars
11/13/2007
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! Read More
(7)