Reviewed: Nov. 29, 2009

Excellent! Just changes some things to make it a little healthier. Like the others I used whole wheat flour, half of the sugar (mix of white & brown), a little stevia, fat free evap milk, 1 egg & rest egg whites, and lots more spices. Thanks for sharing!

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EILEENMA

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Reviewed: Nov. 27, 2009

my husband has celiac, and it was so sweet to be able to make him a pumpkin pie for thanksgiving this year! i used a Gluten Free Pantry's flour blend in place of the 3 Tbs of all purpose flour. i was scared to try an entire GF crust...but i dont mind substituting when its in such tiny amounts like in this recipe. it turned our great! i will try it as a sweet potato pie next time around. those are his favorites! wanted to make sure the pie worked as its first. Thank You!

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coffeegirl

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Reviewed: Nov. 26, 2009

wow! this was a big hit tonight for dessert. easy to make and easy to eat. i substituted quinoa flour for the wheat flour, which gave this a slight earthy quality. we used whipped cream to top it off. nobody but my nephew missed the crust. excellent. i think i might make another one this weekend.

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Maria

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 22, 2009

This was way too sweet for me, even though I cut the sugar down to 1 cup and used raw sugar instead of white. I also increased the cinnamon to 1 tsp and added 1/2 tsp ginger and 1/4 tsp ground cloves, following the suggestion of other reviewers. This recipe would have been way too sweet and bland for my taste if I had followed the recipe exactly. I baked the "pies" in 6 individual ramekins for about 50 minutes using the water bath, which came out great and would be nice for company. When I make pumpkin pie, I usually use the Libby pumpkin pie recipe from the label on the can. This came out much sweeter and heavier. This was ok, but I definitely prefer the Libby filling and will try it next time without the crust.

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CABUSHKA

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

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Reviewed: Nov. 17, 2009

This is much too light textured for us. I guess we like the more traditional pumpkin pie. I did lighten it up by using splenda and egg beaters in place of the sugar and eggs. Health wise, it's fantastic but the texture just wasn't for us. I'd also use quite a bit more spice next time.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 11, 2009

I normally don't like pumpkin pie, but this one was yummy! It had a custard texture witch made it unique. And the pumpkin flavor was there, but not overwheleming.

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Meadow Brady

Cooking Level: Expert

Living In: Alma, Michigan, USA

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Reviewed: Oct. 28, 2009

This recipe worked out perfectly. It set up within minutes. I even doubled it! I did add some pumpkin pie spice, as I thought the flavor would be too bland. This recipe was quick, easy, and I look forward to tweaking it (as the other raters have) for my grandfather in law who has celiac, and my mom who has diabetes. This is now my go to pumpkin pie recipe! thank you so much for sharing!!!

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Ceanna

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Reviewed: Oct. 19, 2009

This really turned out great! I was in a rush and didn't do the water bath, but even so I definitely wouldn't call it leathery. I added more spices (nutmeg, ginger, and a bit more cinnamon) and it had fantastic flavor. Yum!

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Nefhiriel

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Reviewed: Sep. 1, 2009

Quick and good. I took others' suggestions and used pumpkin pie spice (1/2 tsp.). I also used half white sugar and half brown sugar. I crave pumpkin desserts and this was perfect with whipped cream on top!!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

This was delicious! As suggested, I cut the sugar in half and used extra spices (cinnamon and pumpkin pie spice mixture). I used non-fat evaporated milk and 4 egg whites. I baked a little longer, until it was well browned. Once it cooled, it was nice and firm to slice. Very tasty and healthy. Highly recommend.

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YamaMama

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Reviewed: Nov. 25, 2008

Very good, but needs more spices. I halved the sugar and used brown sugar, used whole wheat flour and fat free evaporated milk. I added nutmeg and cloves. Next time I will at least double the cinnamon and use nutmeg, cloves, and ginger. The texture is really satisfying and no one in my family complained about lower fat and sugar content. It is not sickeningly sweet like some pies.

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robbie13808

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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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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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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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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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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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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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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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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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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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