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Reviewed: Nov. 8, 2008

Very very good. The only suggestions I would have would be to use wheat flour, pumpkin pie spice, and vary between brown and white sugar. This gives it a flavor which tastes much more like Fall for me.

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1 user found this review helpful

Reviewer:

Evan


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Reviewed: Nov. 7, 2008

I work in a group home and not all of my clients have teeth, so crustless was best. It was a big hit!

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2 users found this review helpful

Reviewer:

Bree

	Cooking Level: Intermediate Home Town: Everett, Washington, USA
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Reviewed: Feb. 29, 2008

This was so soft and light like custard, and just the right touch of sweetness. I added a topping halfway through cooking time: 1/4 cup of oatmeal, 1/4 of brown sugar,and 1 tablespoon softened butter, all mixed together. It was a crispy, pleasing addition.

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7 users found this review helpful

Reviewer:

CHEFERICA


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Reviewed: Nov. 30, 2007

We just didn't care for this recipe. It was bland. I won't try this again. Sorry.

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0 users found this review helpful

Reviewer:

crystalathome

	Cooking Level: Intermediate Home Town: New Orleans, Louisiana, USA Living In: Meridian, Idaho, USA
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Reviewed: Nov. 26, 2007

Wow! I actuall tried this recipe twice, just because I had more pumpkin and milk to use. It was amazing. To the second pie, I added more spices (like cloves, nutmeg, and cinnamon) and more pumpkin too. I think that it came out better than the first one. I really enjoyed this recipe and probably will use it again! Oh and don't be afraid of the water bath, it's really simple and makes the pie turn out even more yummy.

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5 users found this review helpful

Reviewer:

ashy17

	Home Town: Kennewick, Washington, USA
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Reviewed: Nov. 22, 2007

I brought this to Thanksgiving today. Thanks for such a great recipe. I was looking for something that my mother-in-law, who has celiacs, can eat. When I read that another reviewer took out the flour, I decided to go for it. My father-in-law is also a diabetic, and I'm trying to watch calories, so I also reduced the sugar, and used splenda, and I used 3/4 cup fat free egg product for the eggs. Next time I think I will let it cook 5 minutes longer. My oven tends to cook fast, so I checked it at the earliest indicated time, and when the knife came out clean I decided to pull it out. After eating it today though, I decided it could have been set a little better, but that was my fault. Also, I think this would have been better baked in a glass pie dish. Maybe it was just my old pie plate, but I made this yesterday and when I served it today, it seemed to have a metallic coloring around the edges and sides.

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4 users found this review helpful

Reviewer:

Jayme

	Cooking Level: Intermediate Home Town: Ogden, Utah, USA
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Reviewed: Nov. 12, 2007

I'm so glad i found this recipe! I hadn't even thought of a Crustles pumpkin pie. The crust can add so many extra calories, and I think the pie tastes just as amazing without it. I will definately make this again.

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3 users found this review helpful

Reviewer:

amelia.bedelia

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Feb. 20, 2007

This recipe probably would have been fine as/is... but I ran it through a nutritional program and the carbs were too high for my diabetic husband. Sooooo.... I cut the sugar in half and took out the flour. Then I added more spices: 1/4 tsp nutmeg and 1/2 tsp pumpkin pie spice. It was really good. You don't need all that sugar in a custard. It was fine without.

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28 users found this review helpful

Reviewer:

MariaOfColumbia


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Reviewed: Nov. 24, 2006

I made this crustless pumpkin pie for Thanksgiving and was delighted with the results. The taste and texture were both exactly what I was hoping for, nd I will definitely make it again. It's also easily adaptable to be a gluten free recipe for those allergic to wheat or gluten.

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2 users found this review helpful

Reviewer:

BeccaBee

	Cooking Level: Intermediate Home Town: Provo, Utah, USA Living In: Charlotte, North Carolina, USA
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Reviewed: Nov. 18, 2006

LOVED IT! Just Made It Just Ate It! I'm on weight watchers so I had to change a few things. I used 2/3 cups of splenda, wheat flour, and fat free evaporated milk and it taste GREAT! No Crust is great when you're on a diet! Can't wait to make another! Super easy!

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22 users found this review helpful

Reviewer:

Jaime


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Reviewed: Oct. 17, 2006

I love this pie. This was the first pumpkin pie I made with my mom, and it turned out great! It is like a custard, which I like custards so this was perfect. By the way, we didn't use pumpkin, but we used another kind of squash since we were overseas at the time. But it still tasted like pumpkin!

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1 user found this review helpful

Reviewer:

rjv334


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