Pumpkin Pie with No Crust


Pumpkin season is here!! I love this time of year! I’ve never been a fan of the crust that goes along with traditional pumpkin pies so I found and tweaked this recipe to suit me. It’s very easy to make, just remember to stock up on your 100% pumpkin now before the holidays!

Pumpkin Pie with No Crust


  • 1 – 15 ounce can 100% Pumpkin (not Pumpkin Pie Filling Mix)
  • 1 – 12 ounce can evaporated milk
  • 1/2 cup Original Bisquick Mix
  • 1 cup sugar
  • 3 tablespoons softened butter or margarine
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 teaspoon salt


  1. Heat oven to 350 degrees F. Grease 9-inch pie plate.
  2. Stir all ingredients together in a medium sized mixing bowl. Pour into greased pie plate.
  3. Bake for 50-55 minutes until toothpick inserted into the center comes out clean. Cool for 30 minutes. Refrigerate for about 3 hours before serving. Store covered in the refrigerator.

**Please leave a “like” on this recipe page if you like this recipe! Thank you!**


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