This Crustless Pumpkin Pie is super easy, full of flavor, and best of all perfect to make ahead and freeze!
If you have been following along with this blog, or if you have spent a holiday with my family then you know about my mom's crustless pumpkin pie! I have already done one recipe, the quick version, and the one my mom uses a lot of the time, but there is another and this is it!
When she has time, and everything on hand, she makes this version of Crustless Pumpkin Pie. Since I am working ahead on everything for Thanksgiving, and I had all the ingredients on hand I decided to make the full version and share that as well! Yep, you read that right, I was working ahead on Thanksgiving and forgot to click post so now you will have it just in time for Christmas!
This full recipe involves the recipe on the back of the Libby's Pumpkin Pie can. If you follow Libby's Pumpkin Pie recipe, you will use the exact recipe they have and then add a half cup of Bisquick. I was trying something different this time so I used two cake pans that I picked up at Target and with a piece of parchment and a little Pam Baking sprayed on the disposable cake pan, it worked flawlessly.
Of course, you can still use two pie dishes, I just wanted to play around with serving this year. With these pies safely tucked away in the freezer I will get to work on the next item on my proverbial to-do list!
While both recipes are delicious, it really depends on what you have and how much pie you need! I am not one for buying a bunch of extra spices that I won't use so it is not uncommon for me to make the Linda's Crustless Pumpkin Pie version. This year I just happened to have ALL the spices I needed so I used this as a good excuse to use them up! The holidays are stressful enough, so use either of these recipes to make it a little easier!
Crustless Pumpkin Pie
Equipment
- 2 Pie dishes or round cake pans
- Mixer or Immersion Blender
Ingredients
- 1 can Libby 100% Pure Pumpkin (29oz)
- 3 cups Carnation Evaporated Milk (24oz)
- 1 1/2 cup sugar
- 4 large eggs
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp grond ginger
- 1 tsp ground cloves
- 1/2 cup Bisquick
Instructions
- Mix dry ingrediants in medium bowl.
- Beat eggs in large bowl.
- Stir in pumpkin and dry ingrediant mixture.
- Gradually stir in milk.
- Pour into pie shells.
- Bake at 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 35-45 minutes or until knife comes out clean. Cool on wire rack for 2 hours.
- Serve immediately or refridgate. Top with whip cream if desired.
