Reviewed: Nov. 21, 2009

I think the reviewer below me (Honey) is confused. It looks like she baked the pie. While I agree that the instructions are written a little oddly (it should say to bake the pie crust and let it cool at the beginning of the recipe rather than specifying that the crust should already be cooked later on), it's clear that this recipe is for a refrigerator pie. If anything, I'd think the Cool Whip would tip you off. No wonder your pie didn't set up!

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Reviewer:

Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Oct. 26, 2009

i agrred with the review i read about being too soft for pie. i let it bake as long as possible and the crust is now burnt. i followed the recipe exactly. Also it didnt fill up the pie like it should have. nice flavor tho.

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Reviewer:

honey

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Reviewed: Nov. 28, 2008

I thought this had a nice taste, but was surprisingly pale in color and almost too soft for a pie. If I make it again, I think I will skip the crust and make parfaits or just serve it like a pumpkin pudding.

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Mary S.

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Reviewed: Nov. 27, 2008

I made this recipe exactly as written, and found it to be extremely disappointing. It is overwhelmingly bland. If I were to make it again, I would definitely add some pumpkin pie spice.

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Reviewer:

ColeCooks

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Reviewed: Nov. 25, 2008

I used cider apple butter and added pumpkin pie spice. The flavor of this is okay, but nothing overwhelming. (I used the Butter Flaky Crust in this recipe.)

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