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Reviewed: Mar. 2, 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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jake4700


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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 Jaynes

	Cooking Level: Beginning Home Town: Vashon, Washington, USA Living In: Provo, Utah, USA
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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: Nov. 28, 2002

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

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Reviewer:

HRUSHING


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