Really good, and a much better way to make pumpkin pie when you don't want to make your house even hotter by baking on a already hot summer day. I only had a can of pumkin pie filling which already had the spices and sugar, so I used 75 ml of evaporated milk as per directions on the pp filling can and followed the rest of the receipe as written and it turned out great. I mainly make P Pie for my son, who doesn't like the crust, so I poured the mixture into a glass bowl and put it in the fridge for my son to eat as he wishes. This my new warm weather pumpkin pie recipe althought I might make regular pie in the winter.

Reviewed On: May 22, 2009

Yum, very fast, very easy but don't over bake it or the topping with be quite hard. Took me a little under 10 minutes to prep.

Reviewed On: Dec. 22, 2007

Turned out very nicely, but not sweet enough to be eaten alone, good to dip with, or slather with butter, or jam. I like sweeter corn bread better. I will make again, but I will double or triple the amount of sugar. Thanks!

Reviewed On: Dec. 22, 2007