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)!!!

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.

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.

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.

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!

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)

very good, used only half a can of milk

I tried this pie because my husband loves pumpkin pie and did not want to make a pastry shell for lack of patience that day...absolutly loved it...I only used half a can of condensed milk and it came out perfect. I took it to work for a potluck and it was a rave! but of course i put a little twist on it...cant share the secret though its to good and must keep to myself!

I'm sorry, but I didn't love this pie, but some of my family members did, thus the 4 stars. I found the texture and the flavor strange or I guess not what I expected. I really like the idea of the pie making it's own crust, but I didn't see this happen here. I would not make this recipe again. Thanks for sharing though.

Very good for a pumpkin fix. More of a crustless pie than anything. I used half the can of milk and lowfat margarine because I didn't have any butter. My very picky daughter loved it so I will definitely make this again.

very very good.will make again

This is the only pumpkin pie recipe I use now. It is dark and spicy ...just how I like it! Don't expect a big doughy crust...the crust is very thin...great for low carb diets !!

Love pumpkin pie but hate making crusts. everyone loves this pie. Was making one every day for a few weeks.Didn't last an hour. New family favorite.

This was fun to make and tastes good too! Update 12/24/06: I have continued to make this recipe for the last several years from this site and I have successfully converted the family and friends to a "no crust" type of pumpkin pie! I frequently am asked for this recipe & I'm finding once they are converted, they won't eat it any other way...

This is the best tasting pie I've ever made! I usually cant make a pie and this one's easy! There is no crust on the bottom, but it stays together and my family eats all of it!

I did catch Betsy's review so I only used half a can of milk but all the other impossible pumpkin pie recipes call for a full can of milk...I guess it'll work either way. Next time, I will use the full can & see which is best for us. I used 3 tsp of pumpkin pie mix for the other spices. After it cooked, my first thought was, "Dang! They were right... it is much more like cake than a pie." But that was in appearance only. The "crust" (don't expect much...it is really only a thin cakey layer) forms on the top but underneath, it is very much like pumpkin pie filling. Hubby & I both preferred it over a traditional pumpkin pie w/ crust. Served it w/ a dollop of whipped cream. Thanks Betsy!

My boys wanted pumpkin pie, but I didn't feel like making a crust and had no frozen ones. This turned out very good, nice and creamy. I read Betsy's review about the evaporated milk and only used a half can. Yum...thanks Betsy.