Reviewed: Oct. 16, 2000

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

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

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!!

Was this review helpful? [ YES ]
80 users found this review helpful

Reviewer:

Kayla's mom

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??!!

Was this review helpful? [ YES ]
59 users found this review helpful

Reviewer:

CDPEFFER

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Gina

Cooking Level: Intermediate

Home Town: Altamont, Illinois, USA

Living In: Centralia, Illinois, USA

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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

LAURAGIRL

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!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

PIEDRASPR

Cooking Level: Intermediate

Home Town: Caguas, Caguas, Puerto Rico

Living In: Kalamazoo, Michigan, USA

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.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

RENA

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Frugal Country Mom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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.

Was this review helpful? [ YES ]
0 users found this review helpful