crustless pumpkin pie
(1 rating)
Adapted from an old Bisquick recipe, because face it, there are times when no one wants to deal with making or buying crust. Plus, without the crust, the whole thing is so easy it's ridiculous! This is just amazingly delicious, and so simple!
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(1 rating)
yield
serving(s)
prep time
10 Min
cook time
50 Min
method
Bake
Ingredients For crustless pumpkin pie
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1 canpumpkin, canned or cooked
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1 canevaporated milk
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2eggs
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1/2 csugar
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1/2 cbrown sugar, lightly packed
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2 tsppumpkin pie spices
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1/4 tspsalt
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1/4 chazlenut creamer (liquid)
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1/2 cbisquick or your favorite baking mix
How To Make crustless pumpkin pie
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1Preheat oven to 350. Spray an 11x8 inch pan with cooking spray, set aside (I've also used my oblong 2 qt Corningware dish).
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2Ok, now this is the complicated part... ready? Dump everything in a bowl. Mix it up. That's it. Really, that's all there is to it! You can use a whisk, or a handheld mixer, or a blender, or a food processor (which is what I use). Mix really well, so that everything's evenly combined.
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3Pour the goop into your prepared pan. Stuff it in the oven for 50 minutes, til it's set in the center (don't over-bake!). A sharp knife inserted near the center should come out mostly clean. It will continue to set up as it cools.
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4Let it cool to room temp, then refrigerate. Serve with whipped cream, or be really bad and serve with a scoop of butter pecan or cinnamon ice cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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