Reviewed: Nov. 21, 2009

This is a good basic pie alternative, especially if you're not a huge fan of crust. I used lowfat Bisquick, fat free evaporated milk, and substituted Splenda for 1/2 of the sugar, reducing the calories and fat significantly (helpful if anyone in your family is diabetic or watching their calories or sugars). Next time, I will experiment with adding orange extract in addition to (or to replace half of) the vanilla. I think it would also be great with pecans either added to the "batter" or sprinkled atop the pie. This basic recipe is replacing the traditional recipe with crust, for me!

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CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 26, 2009

My family loved this recipe. This is a keeper! . I didn't have Evaporated Milk, I used 12 oz. Half Half. I make my own biscuit mix (which I make mine with vegetable oil) I was afraid it would not work, but it did. I didn't have the spice mix; I used 1 1/2 tsp cinnamon, 1/8 tsp mace and 1/4 tsp. cloves. I also added 1/2 tsp salt. About the crust - Mine did form a very nice thin crust. I did change the oven temperature to 380. I kept an eye on it during the baking process. When the center was still soft and yet almost firm, I placed the pie on the lowest rack of the oven for 5 minutes on the clock, then took it back to the middle rack again to make sure the center was done. I did grease and flour the glass pie plate. The pie was not soggy at all even the next day. It was firm and yet moist. The Cool Whip is a must.

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Katia

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Reviewed: Oct. 19, 2009

This is exactly what I was looking for. I also used fresh pumpkin (roasted and pureed). I did use more seasoning than called for (2 tsp cinnamon, 2 tsp all spice, 1/2 tsp ginger). I also just used 1/2 can fat free evaporated milk and used heart healthy bisquick. Will be making this a lot this fall!!

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Becca Miller

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fishers, Indiana, USA

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Reviewed: Dec. 21, 2008

This is a very nice recipe. I live in a family of pumpkin pie lovers, and most of us can take or leave the crust. I do process my own pumpkin and save bags of it in the freezer to use throughout the year instead of using canned, and I did use brown sugar instead of white. I also will throw some cardamom in most of my sweet spiced recipes (usually 1/4 to 1/2 tsp). This is a great option when I don't feel like making a crust.

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azurite

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

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Reviewed: Nov. 28, 2008

My adult children loved this recipe with my modifications: I used brown instead of white sugar & since I didn't have pumpkin pie spice I used 2 tablespoons cinnamon, 2 tablespoons nutmeg, 2 teaspoons cloves & 2 teaspoons ginger and cooked it in a miniature slow cooker as a previous reviewer suggested. SO YUMMY!

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dragonkitty

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Reviewed: Nov. 27, 2008

Wonderful and amazingly easy recipe! I baked a variation of this recipe. Instead of the pumpkin pie spice, I used: cinnamon, grated fresh ginger. It was so good and both my BF and I enjoyed it so much. Thank you!

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Reiko

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Reviewed: Nov. 23, 2008

Nice pumpkin pie flavor without the hassle of making crust. Nice for a quick, weeknight dessert.

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MrsKatt

Cooking Level: Expert

Living In: Bay City, Michigan, USA

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Reviewed: Nov. 4, 2008

Loved it. I only gave it four stars because it didn't form its own crust as stated. Also I prefer it with a bit more spice. I didn't have pumpkin pie spice, so I used a mix of cinnamon, ginger, allspice, cloves and nutmeg which I mixed myself. Next time I'd just add more. I did a double batch and baked it in a 9x13 pan, and then topped it with cool whip.

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Zonya

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Reviewed: Mar. 1, 2008

If you are looking for a pie, this is not it. There is no crust. If you love pumpkin this is for you. Put this in a crock pot for about 4 hours, on low and you have a great little pudding/custard. Add some sweetened whip cream and your in heaven.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

Been baking this pie for years! Blender is definitely the way to go (add wet ingredients first).

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Jen4700

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Reviewed: Sep. 16, 2007

Good, but it came out really wet. it wasn't very sweet, so if you don't like your pumpkin pie sweet, you may want to try this. For those who may have been confused by the recipe, this is a no crust pie.

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Kara

Cooking Level: Beginning

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Reviewed: Jan. 6, 2007

This came out ok, it was not very sweet so for people that dont like it that sweet it works well I would add like low fat whip cream on top. If you want it sweeter try more sugar to recipe. I wanted to make something fast within an hour and this worked out great.

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Frugal Country Mom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Nov. 1, 2006

I have been making this pumpkin pie recipe for about 15 years and it is still my favorite, I have never been much of a crust girl... you gotta have the cool whip on it though.

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RENA

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Reviewed: May 4, 2006

This recipe is amazing using low-fat alternatives if you're trying to cut some calories. It makes a great "take and carry" dish for a tea or brunch and is a serving of good to eat sweets that is easy if you're watching what you eat!

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PIEDRASPR

Cooking Level: Intermediate

Home Town: Caguas, Caguas, Puerto Rico

Living In: Kalamazoo, Michigan, USA

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Reviewed: Feb. 28, 2006

I cooked this a little too long, and it got burned, but other than that it turned out pretty good. the only thing was that it tasted a little bland. i think that next time i will try a little more spice.

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LAURAGIRL

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Reviewed: Nov. 15, 2005

This has been a great recipe for us. Crusts are nice, but it is also nice to have this as a change when you've been sampling other pies with crusts. The blender or mixer both work fine. If you like this pie you should try the Impossible Coconut Pies sometime, yummm.

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Gina

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Reviewed: Dec. 5, 2004

We are very happy with this recipe. I actually made a few changes to decrease the fat. I used reduced fat bisquick, fat free evaporated milk, 3 egg whites instead of the 2 eggs. It turned out excellent. We topped it with fat free cool whip. For about 3 gms of fat per slice it really hit the spot. As the other person states there is no crust per say. But who cares??!!

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CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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Reviewed: Feb. 18, 2003

Have been making this recipe for more years than I care to remember...originally found it on the back of the Bisquick box. For anyone who likes finding a crust under their pumpkin filling, this recipe is not for you. Unlike the description implies, there is no crust that magically forms under the filling. But that doesn't stop me from giving it a 2 thumbs up, it is wonderful and delicious. The original recipe on the Bisquick box advised mixing ingredients together in the blender for 1 minute, which is how I always do it. The best!!

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Katie's mom

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Reviewed: Oct. 16, 2000

Super easy and yummy! Terrific recipe, great heated with ice cream, and good straight from the fridge!

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HRUSHING

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