There's no need to make pastry for this pumpkin pie. The spiced pumpkin mixture makes it own "pastry" whilst it's cooking. It's far lower in fat than other pumpkin pies and is just as delicious.
Have been making this recipe for more years than I care to remember...originally found it on the back of the Bisquick box. For anyone who likes finding a crust under their pumpkin filling, this recipe is not for you. Unlike the description implies, there is no crust that magically forms under the filling. But that doesn't stop me from giving it a 2 thumbs up, it is wonderful and delicious. The original recipe on the Bisquick box advised mixing ingredients together in the blender for 1 minute, which is how I always do it. The best!! - 18 Feb 2003 (Review from Allrecipes US | Canada)
We are very happy with this recipe. I actually made a few changes to decrease the fat. I used reduced fat bisquick, fat free evaporated milk, 3 egg whites instead of the 2 eggs. It turned out excellent. We topped it with fat free cool whip. For about 3 gms of fat per slice it really hit the spot. As the other person states there is no crust per say. But who cares??!! - 05 Dec 2004 (Review from Allrecipes US | Canada)
If you are looking for a pie, this is not it. There is no crust. If you love pumpkin this is for you. Put this in a crock pot for about 4 hours, on low and you have a great little pudding/custard. Add some sweetened whip cream and your in heaven. - 01 Mar 2008 (Review from Allrecipes US | Canada)