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Crustless Pumpkin Pie

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 4 hr 20 min
Category: Desserts Sub Category: Pies

what you need
  • 1 cup canned pumpkin (not pie mix)
  • 1/2 cup Bisquick mix
  • 1/2 cup sugar
  • 1 cup evaporated milk
  • 1 Tablespoon butter, softened
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 2 eggs
  • Whipped cream for topping, if desired
make it
Preheat oven to 350 degrees F. Spray 9 inch pie plate (I use generic spray). Stir all ingredients except whipped topping until blended. Pour into pie plate.

Bake 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes.

Refrigerate 3 hrs or more until chilled. Store covered in refrigerator.
This recipe is a crust to make.

High altitude: (3500-6500 ft) bake about 55 minutes.
Average Rating  (2)
Rated  by MelanieM444 on 11/24/2010 Thank you for sharing. I needed something to use up my leftover pie ingredients and this was perfect!
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