No Crust Pie
A simple, no-crust pumpkin pie alternative with warm spices and creamy texture, perfect for quick desserts or those seeking a crustless option for gatherings.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine sugar, Bisquick, and allspice.
- Add pumpkin or sweet potato, milk, butter, vanilla, and eggs to the dry ingredients.
- Mix all ingredients thoroughly with a mixer until smooth.
- Pour the mixture into a greased baking dish.
- Bake at 350°F (175°C) until set and golden around the edges, about 30 minutes.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of regular milk. If you don't have allspice, a mix of cinnamon and nutmeg can work well as a substitute. Ensure your pumpkin or sweet potato is well-pureed for a smoother filling. Mixing the ingredients by hand can yield a chunkier texture if desired, but for a more refined pie, opt for a mixer. This dish is a great alternative to traditional pies like Grandma Bell'S Apple Pie.
Serving Suggestions
Serve the no crust pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a warm apple cider or a spiced chai. For a festive touch, sprinkle some cinnamon on top before serving. This dish is perfect for fall gatherings, alongside other favorites like Heavenly Peach Pie.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 30 seconds or until warmed through. Alternatively, you can warm individual slices in a preheated oven at 350°F for about 10 minutes. This pie also tastes great cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of No Crust Pie contains roughly 819 calories, with 11g protein, 122g carbohydrates, and 34g fat. It is an excellent source of vitamin A (96% of the Daily Value), calcium (27% of the Daily Value), and iron (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 607mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin can provide a richer flavor. Just make sure to cook and puree it until smooth before adding it to the mixture. It’s essential to remove excess moisture to prevent the pie from becoming too watery.
Is it possible to make this pie dairy-free?
Yes, you can easily make this pie dairy-free by substituting the milk with a non-dairy alternative like almond milk or coconut milk. For the butter, use a plant-based butter or coconut oil. This keeps the recipe flavorful while accommodating dietary restrictions.
How can I tell when the pie is done baking?
The pie is done when it is set and slightly golden around the edges. You can test for doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs clinging to it. Keep an eye on the time, as baking can vary slightly with different ovens.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).