Reviewed: Oct. 27, 2008

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: 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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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. 13, 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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jake4700


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Reviewed: Sep. 25, 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: Sep. 25, 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 Home Town: Cardinal, Ontario, Canada Living In: Laval, Quebec, Canada
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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: Apr. 5, 2005

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

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MRSHELLOKITTY

	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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Reviewed: Jul. 23, 2004

The pie was nice and smooth and the crustless aspect was unique but it had WAY too much ground cloves for our family. I'd reduce it to 1/4 t.

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LauraKW

	Cooking Level: Expert
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Impossible Pumpkin Pie I

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Peggy 's Kitchen

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Tracy061601

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BEKNJEN

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Rik Kakareko

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dylanface13

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jake4700

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JaeM.

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MISSJ79

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crinklebug

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AMARETTOSKIES

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ksparrowphoto

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LauraKW

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