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Crustless Pumpkin Pie Recipe

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This recipe for Crustless Pumpkin Pie is from Marion's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup pumpkin puree
2 large eggs
1 cup evaporated milk
1/2 c. Bisquick (or similar complete pancake mix)
1/2 c. granulated sugar
2 T. light brown sugar, packed
1 T. unsalted butter, softened
2 t. vanilla extract
2 t. pumpkin pie spice
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
Whipped topping or whipped cream, for serving
Directions:
Directions:
1. Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray; set aside
2. To a large bowl, add all the ingredients (except the whipped topping) and whisk well to combine. Pour into prepared pie plate.
3. Bake for about 35-40 minutes, or until pie is set in the centre, not jiggly, and a toothpick inserted in the centre comes out clean.
4. Allow pie to cool at room temp for about 30 minutes.
5. Cover and allow pie to chill in the fridge for about 3-4 hours, or sufficiently chilled.
6. Serve with whipped topping or whipped cream.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 min. prep, 35 minutes cook, 4 hours chilling
Personal Notes:
Personal Notes:
A double recipe will work in a 9x13" pan. I made this for MoW and it was a hit!

 

 

 

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