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

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
1 - 10 inch pie
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10 inch fluted pie pan; dust with baking mix.

    Advertisement
  • 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

171 calories; protein 5.2g 10% DV; carbohydrates 27g 9% DV; fat 5.1g 8% DV; cholesterol 71.7mg 24% DV; sodium 304.1mg 12% DV. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2003
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. Thank you!! Laura Read More
(36)

Most helpful critical review

Rating: 3 stars
09/25/2007
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 having that though. If someone was expecting the same specific pumpkin pie taste they are used to this recipe may not get the best results. But if you're wanting to eliminate the crust and don't mind a little taste change this could be just the thing. Read More
(27)
39 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/07/2003
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. Thank you!! Laura Read More
(36)
Rating: 3 stars
09/25/2007
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 having that though. If someone was expecting the same specific pumpkin pie taste they are used to this recipe may not get the best results. But if you're wanting to eliminate the crust and don't mind a little taste change this could be just the thing. Read More
(27)
Rating: 4 stars
12/02/2003
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 option to skip the crust if I don't have one and it really holds its shape well when served. I like to serve cool whip on top. Thanks Bea. Read More
(18)
Advertisement
Rating: 5 stars
11/07/2003
This was so yummy and it made the whole kitchen smell so good. Top with whipped cream! Read More
(10)
Rating: 3 stars
11/24/2005
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. Read More
(9)
Rating: 5 stars
09/27/2008
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 fat bisquick fat free evaporated milk and splenda in place of the white sugar. it was wonderful... my guests couldn't tell it was light at all! Read More
(8)
Advertisement
Rating: 4 stars
11/27/2004
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" pie plate and it need WAY more time to bake....10 minutes at 375 and just over an hour at 350. Read More
(8)
Rating: 5 stars
11/20/2011
We thought this was delicious (topped with lots of real whipped cream of course). I followed the recipe exactly. For the biscuit mix I used my own homemade mix which consists of whole wheat flour / regular flour and baking soda. I will be making this again for Thanksgiving and I don't plan on changing a thing. Like some others said baking time was much longer but that was easy to monitor. Thanks for sharing this recipe! Read More
(7)
Rating: 5 stars
04/17/2006
This turned out really well! Easy and tasty for a family meal dessert. We'll do this one again! Read More
(6)