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
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.