Reviewed: Feb. 3, 2012

This pie was great! My 10 year old made it by herself and we didn't miss the crust at all. Custard like texture, will definitely make again!

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Reviewer:

UtahJT

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Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: Grantsville, Utah, USA

Reviewed: Jan. 22, 2012

This recipe was surprisingly easy and delicious. By sheer accident and forgetfulness, I actually forgot to add the evaporated milk, not realizing it until I took them from the oven and placed them onto the counter next to the unopened milk, and it was STILL excellent. This recipe qualifies as a no fail recipe to me!

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Reviewer:

Lesty

Reviewed: Dec. 20, 2011

You can follow directions/ingredients on the back of libby's pumpkin and bake in water bath..tastes exactly same as wonderful reg pumpkin pie with no crust:)..i did however only add 3/4C evap milk and added the flour(i used gluten free flour)like recipe suggests(not sure if necessary)LOVE pumpkin pie!

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Reviewer:

sfoor

Reviewed: Dec. 4, 2011

I made this with 3/4 cup honey and soy milk, still amazing!

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Reviewer:

hibiscus347

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

Awesome pie without the fatty crust. We're used to more spices in our pumpkin pie, so I added about a tablespoon of pumpkin pie spice mix. Baked in round pyrex glass dishes for about an hour, came out perfect!

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Reviewer:

Leela

Reviewed: Nov. 28, 2011

Very tasty. Only four stars because I had to add more spices. I used fat free half and half since our evaporated milk had expired and it still came out delicious.

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Reviewer:

Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 23, 2011

I am no baker, but this pie was a cinch. I even had to make my own evaporated milk and it was still delicious. I was amazed how easy it was and the family could not get enough of it.

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Reviewer:

lmtroch

Cooking Level: Expert

Home Town: Pinellas Park, Florida, USA

Reviewed: Nov. 17, 2011

Wonderful! I made this according to MellissaR's review, except I skipped the cloves. Baked in ramekins in hot water bath. So happy to find something gluten free that I can enjoy for Thanksgiving.

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Reviewer:

Suzie

Reviewed: Nov. 13, 2011

This is a great pie! Easily made gluten-free. I made it for a church potluck and came home with an empty pan. I substited brown sugar and didn't put in the whole amount. I also increased the cinnamon and added cloves and nutmeg.

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Reviewer:

kdpollman

Cooking Level: Intermediate

Reviewed: Nov. 6, 2011

Used my homemade pumpkin puree and whole wheat flour. I reduced the sugar amount because my puree was sweeter than the canned one. I think I probably took out 1/8 of the total amount and will try to take out more next time. I topped it with a mixture of melted butter, rolled oats and brown sugar. Lovely and very satisfying even without any crust!

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