Crustless (and Perfect) Pumpkin Pie... Recipe and Free Printable

I could eat a big slice of this everyday of my life and never tire of it. That's rare for me--I don't usually like repeats. In fact, I prefer this version over regular crusted pumpkin pie. 

I will confess that I made it on Thursday night and between my husband, me, The Office on DVR and a big glass of milk, it didn't last to morning light.

Remorsefully, I added up the Weight Watchers points the next morning. I'm not really on Weight Watchers, but I was thinking that without the crust it might not be too tragic.... 

I was right! Woo-Hoo! A piece (1/6 of the pie) is only 6 points plus! (Now, if you eat the whole thing, that's a completely different story. I probably should be a little sorry.)

So I made another one for breakfast! We shared that one with the children.

Here's the recipe (modified from a Bisquick Recipe from General Mills). 

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup Original Bisquick mix

3/4 cup sugar

3/4 cup whole milk

1 T. melted butter

1-1/2 t. pumpkin pie spice

1 t. vanilla

2 eggs

1. Heat oven to 350.

2. Stir all ingredients together and pour into a greased pie plate.

3. Bake for 35-40 minutes. Cool for 30 minutes. Refrigerate to store.

It also makes really good mini-pies. Pour filling into a muffin tin and adjust cooking time to 15-20 minutes.

Shared with: The Idea Room, Fingerprints on the Fridge, Sugar Bee Crafts