Reviewed: Nov. 22, 2009

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

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joyce

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Reviewed: Nov. 18, 2009

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

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MommyB0405

Cooking Level: Intermediate

Home Town: Ravenna, Ohio, USA

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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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TRANSFORMER

Cooking Level: Expert

Living In: New Haven, Connecticut, USA

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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

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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

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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

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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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Rik Kakareko

Cooking Level: Professional

Home Town: San Diego, California, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Nov. 22, 2007

really good. worth the time.

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dylanface13

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Reviewed: Nov. 12, 2007

I've been using this recipe for years! I substitute evaporated milk (one 12 oz can) for the regular milk. Put all ingredients in blender - starting with liquid ingredients - and blend on high for a minute. Easy clean-up!

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Jen4700

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Reviewed: Sep. 24, 2007

This is a very nice tasting recipe if you are looking to solely have pumpkin pie filling. I thought that the description was misleading in saying that this recipe created its own crust, as it really did not have any crust, hence the 3 star rating. This would probably be a great recipe for those who are on a low carb diet. Thanks for sharing.

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Sep. 18, 2007

This is the best recipe I've found since I managed to lose my favorite cookbook. The only suggestion I would have is using evaporated milk instead - I've found it's best for pumpkin pies.

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JaeM.

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Reviewed: Dec. 16, 2006

You know, I just love this pie. I've made it many times and it always goes before the regularly crusted pumpkin pie. I don't waste my money on biscuit mix, I make my own from 1c. flour, 1/4t. salt, 2t. baking powder, 1/8t. baking soda. Works just fine. It's also my pancake base. This is an awesome pie recipe. Somebody described it as a custard this Thanksgiving. I'm making it for a CHRISTmas party tomorrow. We're driving for 2.5 hours and this baby travels well! Also, I make mine in a 13x9" cake pan and double the recipe. Forget Libby's this is the best!

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crinklebug

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 22, 2006

Nice and easy. Here's a tip: I made three pies for Thanksgiving and used aluminium pie pans. They weren't 9" across - they claimed they were 8 and 3/4" but two recipes made three pies. Also they were very flimsy for this recipe so I finally figured out that it cut way down on the mess if I put the tin on the oven rack and THEN poured the batter into the tin.

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Lynnette

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Reviewed: Oct. 20, 2006

Yep it's too spicy but I didn't mind! Just cut down on the spices and it is super easy and really good! Not too bad for you either!

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Natalie

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Reviewed: Oct. 18, 2006

A little to thick for my taste.Almost like a thick boiled pudding, but it had good flavor.

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AMARETTOSKIES

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Manton, Michigan, USA

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Reviewed: Nov. 15, 2005

this recipe has too many spices

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ksparrowphoto

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Reviewed: Nov. 1, 2005

This turned out awesome! I used fresh pumpkin puree, skim milk, 1/2c. splenda, 1/4c. white sugar, 1/2 c. low-fat bisquick mix, a lot of vanilla and pumpkin spice. Light, healthy, and everyone raved about it! :)

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MEHRIDITH

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Reviewed: Sep. 17, 2005

I really liked this pie, but my husband likes a pumpkin pie with a crust on the bottom.

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Peggy 's Kitchen

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Reviewed: Apr. 5, 2005

Easy to make and good. However, don't expect a crust to appear.

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jade

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Nov. 13, 2004

as others have said, had too much cloves for my tastes, but it was easy and satisfying -- i'm going to try it again with 1/2tsp cloves, otherwise it was great!

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etitameh

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Impossible Pumpkin Pie I

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