No Crust Pumpkin Pie

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No Crust Pumpkin Pie

When I was a little girl my grandmother and I would make pies but only eat the filling. As an adult I am still not a crust person! I decided to make pumpkin pie the other night and found a great way to enjoy it crustless!!



  • 1/2 cup buttermilk baking mix
  • 1 can organic pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 1/3 cup low fat milk
  • 4 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • cooking spray


  1. Preheat oven to 375 degrees F

  2. Grease a 10 inch fluted pie pan; coat with cooking spray

  3. In a large bowl, combine pumpkin, evaporated milk, milk and eggs, combine well. Stir in baking mix, pie spice, cinnamon, vanilla and salt. Continue stirring while gradually adding the brown sugar and white sugar.

  4. Pour mixture into your prepared pie pan. 


  5. Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F and continue baking for an additional 30-35 minutes or until knife inserted in center of pie comes out clean. 

    NOTE: I served with fresh whipping cream. To make pour 1 cup of whipping cream into a bowl and using a hand held mixture blend for 3-5 minutes, add in 1 teaspoon of vanilla and keep mixing until firm. Refrigerate until ready to use!

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