Reviewed: Mar. 6, 2012

Great recipe! I used the full can of evaporated milk, and the consistency was silky and firm, not too puddingy. I also lowered the oven to just above 330F (165C) to prevent the pie cracking, although it was still cooked after 50mins. I think it would've become more 'cakey' if I had cooked longer/at higher temperature. Because you can't buy canned pumpkin in my neck of the woods, I used the real thing, and being a naturally sweet pumpkin, I cut the sugar down to 2/3 cup - it was just bordering on being too sweet, so bear it in mind if you're using a real pumpkin! Wonderful pie, with a very subtle 'crust'... After all, the best thing about a pumpkin pie is the filling! :)

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Reviewer:

blfm94

Cooking Level: Intermediate

Living In: Manila, National Capital Region, Philippines

Reviewed: Dec. 13, 2011

We love this recipe. I use the full can of evaporated milk and bake it in an 8 inch square pan. I have also cooked it in the slow cooker for 3 hours on low, and that is fantastic as well. It isn't as easy to cut...we serve it more like a pudding, but the flavor is there, and we love it. We will definitely make this again and again.

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Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: Nov. 26, 2011

Really quick, good if you don't like crust. I followed the recipe exactly and the texture was perfect, not too sweet or spicy-just right. Tastes best after cooling in the fridge for a couple of hours.

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Reviewer:

KRISSERS

Reviewed: Oct. 30, 2011

I wanted to rate the tip from betsy, to try using only 1/2 can of milk .. It was perfect. I use a slightly different recipe so i can't really rate this one. I used fresh pumpkin ( make sure you strain it in a sieve gets rid of alot of excess water) I all used splenda, 1/2 cup of baking mix (which i made from this site) and 2tbs of melted margerine. 1tsp cinnamon, 1/2 tsp of salt, ginger, nutmeg, and 1/4tsp cloves. 2tsp vanilla (opt) I beat the pumpkin and sugar then add the eggs and vanilla, spices. mix in the baking mix and slowly added the milk till i get the right consistency. baked as directed.

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Reviewer:

CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: Oct. 10, 2011

Best recipe since peanut butter. LOL This is such a great recipe for a quick dessert.

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Reviewer:

Sara

Cooking Level: Expert

Home Town: Byers, Colorado, USA

Reviewed: Jan. 2, 2011

Great pumpkin pie, love that there's no crust!

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Reviewer:

kat

Cooking Level: Intermediate

Reviewed: Dec. 24, 2010

Very easy and tasty. I refrigerated it overnight after cooking and the next day it had a very similar texture to pumpkin pie. Since I never eat the crust on pies anyway, this will be something I'll make again. Next time, I think I'll cut back on the butter and use egg beaters instead of whole eggs, to cut back even more on the calories.

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Reviewer:

Sunduri

Cooking Level: Beginning

Reviewed: Nov. 28, 2010

It was a good recipe. I enjoyed it. Not the best ever, I'll probably use suggestions to enhance it, but definitely worth using. I am not a crust fan, so this was ideal for me.

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Reviewer:

LikesToEat

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

Reviewed: Nov. 27, 2010

Easy and delicious! Lower carb foods aren't usually this good.

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Reviewer:

Jillian

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 27, 2010

since i hate soggy pie crust, i LOVED this recipe!!! it was easy, creamy and d-licious! i didn't add the eggs, but added about 3 tablespoons of sugar-free maple syrup. it came out firm and moist and the self forming crust was absolutely yummy! this recipe is definately a holiday keeper!! thanks Betsy

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