Reviewed: Oct. 21, 2009

I made this using reduced fat Bisquick, Egg Beaters and Splenda and Pumpkin Pie Spice instead of allspice. The flavor was pretty good but the aftertaste left something to be desired. I have another crustless sf/ff pumpkin pie that I made that is much better. I'll just stick with that one.

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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: Oct. 20, 2009

So simple and easy to do! I mixed everything in a food processor, then poured into a buttered pie dish and baked. Great flavor for such little effort. Thank you Linda Cummings for sharing!

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Feb. 9, 2009

The best thing about this pie is its very pumpkiny flavor and it's super easy to throw together. I love the concept of the "impossible" pies made with Bisquick, because it makes its own crust. There was no discernable crust in this pie though. Not even a tiny layer. The only change I made was to substitute the sugar with Splenda, and there was definitely a "Splenda" aftertaste. It's worth another try (with real sugar), but I sure miss the little crust at the bottom that many impossible pies produce. I used a small rectangular Pyrex dish, buttered, and it was perfect.

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Happy Cookah

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: South Jordan, Utah, USA

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Reviewed: Nov. 27, 2008

I cannot believe how easy and how GOOD this is! Everything in the blender and then into the pan! My family LOVED it! Thank you! This is a keeper!

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 13, 2008

This was a very tasty pie. I changed a few things instead of using solid pack pumpkin I used the Libby pumpkin pie ready pumpkin and reduced the sugar amount to 1/2 cup and the allspice to 1 teaspoon it was very good.

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