Bisquick No Crust Pumpkin Pie Recipes

Steps:

• Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
• High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
• MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %), rotating pie plate 1/4 turn every 5 minutes, until knife inserted in center comes out clean, 22 to 28 minutes. Cool on flat, heatproof surface (do not cool on wire rack).
• High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes.
• The Best of Bisquick From Betty Crocker.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
• Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
• In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Steps:

• Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
• In small bowl, mix all Brown Sugar Topping ingredients; set aside.
• Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.
• Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
• Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
• Bake in preheated oven until set, about 30 minutes.

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate.
• Stir all ingredients except whipped topping until blended.
• Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Steps:

• In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
• Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
• Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.

Steps:

• Heat oven to 350ºF.
• Grease 9-inch pie plate.
• Stir all ingredients except whipped topping until blended.
• Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.
• Cool 30 minutes.
• Refrigerate about 3 hours or until chilled.
• Serve with whipped topping.
• Store covered in refrigerator.

Steps:

• Place ingredients in blender and blend till smooth. put in oiled pie pan. Place n oven and bake at 350 degrees for 30 min or until fork n middle comes out clean.

Steps:

• Mix dry ingredients together to get lumps out of Bisquick, then mix all ingredients in mixer or blender.
• Spray a 9" pie pan with vegetable spray and bake for 35-40 minutes or until a knife inserted in the center comes out clean, at 350 degrees.
• Pie will shrink about 1/4 in from edge.
• If you prefer a more spicy pie, you can add 3/4 tsp of ginger, 1/4 tsp of nutmeg, 1/4 tsp of ground cloves or you can just add 1/4 tsp of allspice.
• Experiment and see which you like best.
• We like the allspice.

Steps:

• Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with cooking spray. Make Brown Sugar Topping.
• Place remaining ingredients in blender or food processor in order listed. Cover and blend on medium speed until smooth. Pour into pie plate. Sprinkle with topping.
• Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.

Steps:

• Preheat the oven to 350 degrees.
• Coat a 9-inch pie plate with cooking spray.
• Combine the sugar, buttermilk, Bisquick, melted butter, vanilla, and eggs in a blender and process until smooth.
• Pour into the prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cooks), 30 to 40 minutes.
• Let cool for 10 minutes before slicing into wedges. Sprinkle with a little confectioner's sugar.