crustless pumpkin pie
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!
prep time
10 Min
cook time
50 Min
method
Bake
yield
About 16
Ingredients
- 1 can pumpkin, canned or cooked
- 1 can evaporated milk
- 2 - eggs
- 1/2 cup sugar
- 1/2 cup brown sugar, lightly packed
- 2 teaspoons pumpkin pie spices
- 1/4 teaspoon salt
- 1/4 cup hazlenut creamer (liquid)
- 1/2 cup bisquick or your favorite baking mix
How To Make crustless pumpkin pie
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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