Crustless Pumpkin Pie
A simple one-bowl pumpkin pie that forms its own light crust while baking into a creamy, spiced custard.
Ingredients
- ¾ cup (150 g) granulated sugar
- ½ cup Bisquick baking mix
- 2 tablespoons unsalted butter, softened
- 1 can (12 ounces) evaporated milk
- 2 large eggs, room temperature
- 1 can (15 ounces) pumpkin puree
- 2 ½ teaspoons pumpkin pie spice
- 2 ½ teaspoons vanilla extract
- whipped topping, for garnish
Instructions
- Preheat the oven to 350°F. Spray a deep 8-inch pie plate with cooking spray.
- In a large mixing bowl, add the granulated sugar, Bisquick, softened butter, evaporated milk, eggs, pumpkin puree, pumpkin pie spice, and vanilla extract.
- Mix with a hand mixer until smooth and well blended, about 2 minutes.
- Pour the batter into the prepared pie plate.
- Bake for 55 to 60 minutes, or until a knife inserted in the center comes out clean.
- Remove from the oven and let rest about 30 minutes before slicing. Serve warm or cold, topped with whipped topping if desired.