Reviewed: Nov. 18, 2009

Really good! I forgot to reduce the evaporated milk, I added the full can...so I added more pumpkin - ended up using a large can. It was really really good! I used my spring form pan and it was firm and beautiful when served on a platter with whipped cream on the side.

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

Reviewer:

ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2009

I'm sorry but I really did not care for this recipe. I used a whole can of milk. I was very excited to try it because the calories/fat is so much less than traditional pie recipes; however the consistency was weird and I didn't care for the flavor. I am a traditional pumpkin pie freak so maybe that is why I didnt like it. I miss the creamy texture and even my son who loves pumpkin pie didnt like it. We ended up throwing most of it away. :(

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

Reviewer:

SMDAILEY

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2009

Turned out really quite well. Excellent with Vanilla ice cream because its not sweet enough by itself and the vanilla ice cream just brings out its flavour. Yummy

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

Reviewer:

S. Chan

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

This is my new pumpkin pie recipe and the kids loved it!!! It is healthier, too, minus all the extra butter that is usually found in a crust.

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

Reviewer:

kathi1227

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2009

I baked several times and it was very good and delicious although I could not like the unique taste and smell from nutmeg. Since I do not like nutmeg, I added a little more of cinnamon instead of nutmeg. It turns out great every time I bake.

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

Reviewer:

CookingTime

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

Super easy and super yummy! I used 3/4 can of evaporated milk - I had intended on using only half, but poured too much before I remembered. It did have a bit of a bread texture except for the very center. Delicious nonetheless!

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

Reviewer:

sundrops

Home Town: Marble Falls, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

I used sugar substitute (Splenda) to make this pie for my diabetic husband, making it a mere 14 carbs per serving. Since there seems to be some debate about whether to use 1/2 cup or a full cup of evap. milk, I split the difference and used 3/4 cup! We both enjoyed it very much. And with no crust and no sugar, it's a great low-carb treat.

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

Reviewer:

SONGBIRD2020

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

Great the family loved it. Didn't change a thing.

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

Reviewer:

Chels

Home Town: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

I came across this recipe idea when looking for an egg free option for another family member. I had noticed that my kids were eating out the filling of my pies and leaving the crust. It seemed a waste of my time and resources to keep making crust with the pie. I made this yesterday and we only have 1/2 the pie left! It is wonderful. It is a little firmer than the traditional recipe. I think it has excellent flavor and texture. I plan on making it again but reducing the butter by a tablespoon, just to reduce calories. I only changed the spice mixture, I used the traditional amounts of cinn, ginger and cloves. My kids ate it all and there was nothing but clean plates all around. I placed this recipe over the tradtional recipe in my book!

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

Reviewer:

HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2008

I really liked this, though I think calling what it makes a "crust" is a bit of a stretch. It makes a very thin, almost-crustlike layer on top. You can't tell it's there by looking and it's only crustlike if it's completely cooled. However, it is delicious (pumpkin pie made with butter? Why didn't I think of that!) and very fast to make. I baked mine in a 8x12 baking dish so it was easier to serve it to a larger group. I'll make it again, but only when it's a circumstance when I don't really need that traditional composition of a pie with a true crust which is what I'd prefer for a traditional holiday meal.

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

Reviewer:

marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

If you can make this the day before and refrigerate it overnight, this is a pretty great recipe, however, if you are eating it the day you make it, it has a strange texture. The crust is like the eggy breadlike skin of a low-fat muffin, and it wasn't just on the bottom, but on the top of the pie. The top "crust" disappears with overnight refrigeration -- the moisture probably just softens it away. I've also tried mixing this same recipe and cooking it on the stovetop like a pudding, and it makes a very thick pumpkin pie pudding without the funny crust. If you don't want your pudding to be as thick as a pumpkin pie, reduce the flour.

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

Reviewer:

Islander

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

Good, but nothing to rave about. The texture was pretty much between a cake and pie filling, so it just seemed a bit odd and certainly didn't win any points for aesthetics. Flavor was pretty good though, I'd say still a good choice if you're in the mood for pumpkin pie and don't have a pie crust on hand or don't want to make one.

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

Reviewer:

CYGNUSGIRL

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2008

This has been a family favorite since the first time I printed this recipe in November 2001 - I still have the original page I printed and our holiday dinners wouldn't be complete without it! I have always used the full can of evaporated milk and we all LOVE IT! Crustless - I wish every pie could be converted to a crustless version!

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

Reviewer:

KSBEAUTY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2008

I used 1/2 can of evaporated milk like the submitter had suggested. I'm not sure why people think this is cakey. Mine turned out with the exact smooth pumpkin pie texture. I agree with another reviewer who said the "crust" is more like a breadcrust. I had no problem baking this in an 8" springform pan and the whole thing keeping its shape when inverted. Actually, the outside looked kind of dry and it did worry me, but the taste was heavenly (and low fat)!!!

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

Reviewer:

Betty Crocker

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2008

This was great. I doubled the recipe to make 2 pies, but I only used 1 cup of sugar for both of them. I unintentionally had to use shortening instead of butter, and it was still good. It was simple to make without fussing with a crust, and it tastes great without it too. I will definitely make this one again.

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

Reviewer:

Susan C.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2007

I loved it but my DH missed the crust. Still I used less sugar and butter and subbed whole wheat for the white flour and half & half for the milk. I also added the grated rind and juice of one orange. I doubled the recipe and made 2 pies and one is already gone! Next time I'll add more orange rind and some fresh ginger too.

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

Reviewer:

yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2007

Don't know if I did anything wrong, but I did not get anything even remotely resembling crust or cake, more custardy. It also went off really quickly (after 3 days) in the fridge compared to other pumpkin pie recipes.

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

Reviewer:

abfoodie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2007

I accidentally made the pie with a whole can (14 oz) of condensed milk by mistake, but it turned out tasting great! As is my habit, I reduced the sugar (about 1/4 cup less, I don't like things too sweet) and also used half whole wheat and half white flour. I don't know what the texture of the original recipe is like, but this version had a thin cakey texture on top, bottom and sides, and the filling was just delicious, a hint of gooeyness, as if there was a little brown sugar in there. My hub and my reaction was "this is really good!" I'd definitely add this to my repertoire, maybe reducing the sugar to 1/4 cup, or adding none at all. Highly recommend!

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

Reviewer:

speedy_fingers

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2007

I found this recipe about 5 years ago and I have used it ever since. I tried the version with the half can of milk too, and they have both worked perfectly ...easily....and tastily! I am a Brit (living in Canada) and always feed this to very skeptical Brits who visit....they always take the recipe away with them! Although, canned pumpkin puree is rather hard to find in the stores back home :o)

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

Reviewer:

Fran K

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2007

very good, used only half a can of milk

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

Reviewer:

lljbc1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Impossible Pumpkin Pie

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!