Ashleigh Smith + photo

Ashleigh Smith

Oct 9
1 min read
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slice of crustless pumpkin pie on a plate white background

Pumpkin pie is a staple of the fall season. While it is most popularly made as a Thanksgiving Day dessert, it can be made all season long. If you are like me, you hate a soggy pumpkin crust. With this crustless recipe there is no crust to complain about. The edges hold their shape, allowing for a pure pumpkin pie.

Ingredients

  • 3/4 Cup Sugar
  • 1-2 Cup Bisquick Baking Mix
  • 2 Tablespoons Butter or Margarine
  • 1 can (13 oz) Evaporated Milk
  • 2 Eggs
  • 1 can (16 oz) Pumpkin
  • 2.5 teaspoons Pumpkin Pie Spice
  • 2 teaspoons Vanilla Extract

Homemade Pumpkin Pie Spice Mix

  • 2 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon ground cloves
  • Nutmeg to personal preference
cooked pumpkin pie

Instructions

1. Heat oven to 350 F or 375 F for high altitudes. Grease a pie plate (10x1.5 inches).

2. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater.

3. Pour into pie plate. Bake until knife inserted in center comes out clean, 50-55 minutes (45-50 minutes high altitudes).

4. Allow the cooked pie to cool completely. Store in the fridge until ready to eat. Top with whipped cream.

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