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No Crust Pumpkin Pie


"A time saving and a great tasting pumpkin pie. Makes its own crust."
Original recipe yield: 1 - 10 inch pie.
Prep Time:
15 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour
Servings:
12

INGREDIENTS:

  • 1/2 cup buttermilk baking mix
  • 1 2/3 cups canned pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 1/3 cup milk
  • 4 eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar

DIRECTIONS:

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10 inch fluted pie pan; dust with baking mix.
  2. In a large bowl, mix pumpkin, evaporated milk, milk and eggs together. Stir in baking mix, pie spice, vanilla and salt. Continue stirring while gradually adding the brown sugar and white sugar. When the mixture is thoroughly blended, pour into the prepared pan.
  3. Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for an additional 35 minutes or until knife inserted in center of pie comes out clean.