Reviewed: Dec. 4, 2010

AMAZING!!!

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Rosie

Reviewed: Oct. 12, 2010

This tasted good, but I cooked mine for over an hour and it still wasn't fully set.

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Cooking Level: Intermediate

Reviewed: Mar. 27, 2010

I cannot eat gluten, so substituted Bob's Red Mill Gluten-Free biscuit mix for the standard variety. A 15 oz. can of pumpkin was made one pie. I used 1/2 cup sugar with 1/4 cup brown to round out the flavors. 1/4 teaspoon mace with 1/4 teaspoon cloves in place of the 1 t. allspice and 1 t. cloves softened the spice flavors. My husband liked this impossible pie version better than the family one-crust recipe -- It is now our go-to Pumpkin Pie recipe.

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Reviewer:

Miki Stewart

Cooking Level: Expert

Home Town: Joliet, Illinois, USA

Living In: Lagrange, Wyoming, USA

Reviewed: Nov. 22, 2009

simply the best! my kids beg me to make it every fall

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Reviewer:

joyce

Reviewed: Nov. 18, 2009

Was pretty tasty, though my tasters like the crust in other pumpkin pies better.

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Reviewer:

deleteme

Cooking Level: Intermediate

Reviewed: Mar. 20, 2009

This is the pumpkin recipe I have been seeking for a long time! Delicious, excellent texture. It really does make its own "crust," if you bake it long enough and allow it to caramelize. It doubles easily, using the 29 oz can of pumpkin puree. I ommitted the butter, used 2 cups of vanilla soy milk and 1 cup of apple cider (carrot juice works well, too), substituted 3 tablespoons pumpkin pie spice and 1/2 teaspoon ginger for all of the spices listed. I only used 1 cup of sugar (I don't like it too sweet). I doubled the other items (eggs, biscuit mix), but kept the 2 teaspoons of vanilla. I will definitely keep this recipe and make it whenever I get the pumpkin jones!

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Reviewer:

TRANSFORMER

Cooking Level: Expert

Living In: New Haven, Connecticut, USA

Reviewed: Jan. 14, 2009

I give this 4 stars for ease. It also tasted good. However, my husband was sad to see that there was no real crust.

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Jennifer

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

Reviewed: Mar. 7, 2008

This was a very good pumpkin "pie". I used all lactose free products since my sister is lactose intolerant. It didn't really make a crust, but it was wonderful.

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Tracy061601

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Nashville, Tennessee, USA

Reviewed: Nov. 26, 2007

Great pie! Didn't even miss the crust. I made my own bisquick mix as someone recommended. My husband and I almost ate the whole pie in one day! I did cut back on the spices the second time I made it.

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BEKNJEN

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Reviewed: Nov. 23, 2007

This Pumpkin pie recipe is delicious and healthy! Crust was really not necessary at all. I found that refrigerating the pie after cooling then the slicing and heating maintained the form of the slices best. Warm pie tastes better!

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