Crustless Pumpkin Pie

Leslie Michael


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!


★★★★★ 1 vote

About 16
10 Min
50 Min


Add to Grocery List

  • 1 can(s)
    pumpkin, canned or cooked
  • 1 can(s)
    evaporated milk
  • 2
  • 1/2 c
  • 1/2 c
    brown sugar, lightly packed
  • 2 tsp
    pumpkin pie spices
  • 1/4 tsp
  • 1/4 c
    hazlenut creamer (liquid)
  • 1/2 c
    bisquick or your favorite baking mix

How to Make Crustless Pumpkin Pie


  1. Preheat oven to 350. Spray an 11x8 inch pan with cooking spray, set aside (I've also used my oblong 2 qt Corningware dish).
  2. Ok, 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.
  3. Pour 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.
  4. Let 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.

Printable Recipe Card

About Crustless Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #easy, #pumpkin

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