Easy Crustless Pumpkin Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 22, 2014
This was okay, but more like a custard than a crustless pie(which I think of as having somewhat of a self-crusting property). It was a nice custard, but not very easy to get out of the pan nicely. I think the spices could use a little tweaking, maybe a little more cinnamon and a touch of cloves. I did use whole milk, real sugar, and real eggs. I will make this again, but will probably tweak it to fit my preferences. Thanks for posting a nice basic recipe.
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Cooking Level: Expert

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Reviewed: Feb. 8, 2014
Wow! Satisfies that pumpkin pie craving without all the sugar and calories. Has more flavor than you would expect from the ingredients - tastes like cloves even though that's not in there. It is hard to serve up as a pie piece even after one day in fridge. Worked better the second time in individual serving ramekins. This recipe is so easy.
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Cooking Level: Intermediate

Home Town: Berlin, Connecticut, USA

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Reviewed: Apr. 8, 2013
Made as recipe stated. Easy and yummy.
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Cooking Level: Intermediate

Living In: Mitchell, South Dakota, USA
Reviewed: Mar. 16, 2013
I used whole milk and 2 eggs. This was great. Didn't even miss the crust. I ate it on bread with peanut butter.
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