Crustless Pumpkin Pie
This Crustless Pumpkin Pie is simple, quick, and delicious! PLus, you don't have to worry about making a crust this pie makes its own!
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.
Video
Notes
While I typed this recipe as it states on the can, plus the Bisquick to make the crustless pumpkin pie, In the past, I have mixed everything in a bowl and turned on the immersion blender and it worked fine. So if you are in a pinch that is an option, just make sure you thoroughly blend ALL the ingredients.
Nutrition
Calories: 130kcalCarbohydrates: 34gProtein: 0.04gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gTrans Fat: 0.001gSodium: 292mgPotassium: 5mgFiber: 0.4gSugar: 33gVitamin A: 2IUVitamin C: 0.02mgCalcium: 7mgIron: 0.1mg
Tried this recipe?Let us know how it was!