Crustless Pumpkin Pie
Crustless Pumpkin Pie – The EASIEST pumpkin pie you’ll ever make because there’s no crust!! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice! Put this pie on your holiday menu!!
One Bowl, No Mixer, Fast, and Easy
I’ve made quite a few crustless pies over the years including Cranberry, Blueberry, and Strawberry. All of them have been huge reader favorites and big hits. Maybe that’s because you all don’t like making pie crust either. It’s never been one of my favorite things to make.
With this ridiculously easy pie, there’s no crust to make, the pie is made in one bowl, and no need to drag out a mixer.
You add all the ingredients to one bowl at the same time and the batter takes less than 5 minutes to whisk together. I could not think of an easier pie to make.
If you’re in charge of making the pumpkin pie for Thanksgiving, Christmas, or other holiday celebrations, and you want something fast, easy, and goof proof, this is the pie to make.
What’s In The Crustless Pumpkin Pie?
This is such a basic ingredients list that you may have everything on hand to make it right now:
- Pumpkin puree
- Evaporated milk
- White and brown sugars
- Bisquick (or a similar pancake mix – necessary to help the pie rise and set up)
- Pumpkin pie spice
- Vanilla extract
How Does The Crustless Pumpkin Pie Taste?
I loved this pie and the fact that the photo above looks like Pac-Man is pretty rad. The pie’s texture was the perfect balance of tender yet firm enough and without a crust, the pumpkin flavor and assorted spices really came through so well.
If you’ve read my blog for awhile you know that I do not like bland food or desserts and this pie is no exception.
It’s well spiced with pumpkin pie spice, cinnamon, ginger, and cloves. Cinnamon, ginger, and cloves are already in pumpkin pie spice (as well as nutmeg, cardamom, and other spices), but I added extra cinnamon, ginger, and cloves to give this pie the extra oomph that I like. It’s not overdone in my opinion, but if you like more muted flavors, dial back the spice quantities I used to suit your own tastes.
With a dollop of whipped topping, this pie was perfect.
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup evaporated milk
- 1/2 cup Bisquick or similar complete pancake mix
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- whipped topping or whipped cream, for serving
- Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray; set aside.
- To a large bowl, add all the ingredients (except the whipped topping), whisk well to combine, pour into prepared pie plate, and bake for about 35 to 40 minutes, or until pie is set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
- Allow pie to cool at room temp for about 30 minutes. Cover and allow pie to chill in the fridge for about 3 to 4 hours, or sufficiently chilled. Serve with whipped topping or whipped cream. Pie will keep airtight in the fridge for up to 5 days.
I like pumpkin desserts to have plenty of pumpkin spice and oomph so they don't taste bland. If you prefer more muted flavors, reduce the amount of spices and/or omit adding the additional cinnamon, ginger, and cloves.
Amount Per Serving: Calories: 209 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 60mg Sodium: 221mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 2g Sugar: 22g Sugar Alcohols: 0g Protein: 5g
Related Pumpkin Recipes
Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014.. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
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