I am a dismal failure at making pie crust. I’ve tried all the recipes. I end up with either a sticky dough or a crumbly one that never makes it to the pan in one piece. Enough already! This is a pumpkin pie recipe with no crust. The filling stands alone in the pan. Go figure. It’s not as creamy as traditional, but still good.
Pumpkin Pie with No Crust
1 can pumpkin
1/2 c. Bisquick
1/2 c. sugar
1 c. evap. milk
1 T. butter or margarine, softened
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
2 eggs
Whipped topping, if desired
1. Heat oven to 350 degrees F. Grease 9-inch pie plate.
2. Stir all ingredients except topping until blended. Pour into pie plate.
3. Bake 35-40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate 3 hrs. to chill before serving with whipped topping.
Pie without crust? Could you legitimately still refer to it as ‘pie’? It’d be like a hot dog without a bun, and a damn sight harder to keep mustard and ketchup on, not to mention relish. Jo, I’ll take a chance on your crust, I’m sure it’d taste wonderful no matter how sticky or crumbly it may be.
Spoken like a typical man! Can’t have your pie without crust. Okay, okay, I have another recipe I’ll post later. It has a crust, sorta. LOL.
Tip on the pie crust bit: chill your dough real good before trying to roll out. And if your dough recipe calls for water, make it ICE water. Then gently “dig” in there with your hands (clean, of course) to mold the dough, and gently pat it out ‘tween hands before rolling.
Got one question: how can it be a “pie” without the dough?
Like, we wouldn’t make a pizza cobbler, would we? :o)
I have an idea! Micke can make the pie!