The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jan. 7, 2009
It takes exactly like the real thing.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Dec. 1, 2008
I made this recipe for Thanksgiving and no one knew that it was light. I didn't have evaporated milk so I used fat free condensed. Also used splenda and added pumpkin spice. The texture was great and quite yummy. A big hit and definitely one to repeat!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 29, 2008
I used a sugar substitute and the recipe worked great. My extended family thought it was standard pumpkin pie for the holidays. A great "find!"
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 29, 2008
You would never know this is light! I did slip in one egg yolk by accident though...but aside from that, the only changes I made were to use Saigon cinnamon (slightly spicier), and I also added 1/4 tsp. ground cloves and 1/4 tsp. ground nutmeg. I also subsituted brown sugar. It was so thick and creamy!
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Cooking Level: Beginning

Home Town: Long Island, New York, USA
Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 13, 2008
Very good recipe and easy to make. Used 2/3 cup Splenda instead of sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Dec. 25, 2006
Perfect light recipe! I reduced the amount of sugar to 2/3c. the first time I made it and the second time to 1/2c. You will notice a slight difference when you reduce the amount of sugar, but it's all really good. The texture of the pie is also great.
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Cooking Level: Intermediate

Home Town: Kyoto, Kyoto, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 24, 2006
I used a normal 9" pie pan (not deep dish) so i only used 1/2 amount of all the filling ingredients listed. i reduced the baking time by 10 min and it turned out perfect. I used splenda instead of sugar. I ate half of it by myself when it just came out of the oven. Yummy!
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Cooking Level: Beginning

Home Town: Shenzhen, Guangdong Province, China

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 3, 2006
This is a great recipe. I've been using fat-free evaporated milk in my pumpkin pie for years. No-one can tell the difference. I always use brown sugar (same amount) in my pumpkin pie. Also, the best pumpkin pie I ever tasted was a James Beard recipe that had some bourbon in it. It didn't add a liquor taste at all, simply enhanced the flavor of the pie. So now I add a tablespoon or two of bourbon to this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jan. 4, 2006
This pie is TO DIE FOR. I used sweet potatoes instead of pumpkin and turbinado sugar instead of granulated. I couldn't tell the difference between this pie and the full-fat pies I had made before. DELICIOUS!!!
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Cooking Level: Intermediate

Home Town: Williamsburg, Virginia, USA
Living In: Providence, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 24, 2005
My brother never and will never guess or know that it is lighter than the original. He took one bite and was wowed! I used fresh pumpkin (2cups)
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Home Town: Babylon, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Dec. 29, 2004
wonderful recipe...very easy to make, and couldn't even tell it was light
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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Dec. 27, 2004
This is good if you are looking for a "light" pumpkin pie recipe. I love pumpkin pie and for one day a year (Thanksgiving), I would rather have full flavor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 8, 2004
Awesome! My family raved about it. No one suspected that it was a "light" pie.
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Home Town: Wayne City, Illinois, USA
Living In: Salem, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 10, 2003
This came out with a great taste and it was so easy to make! I will be making it again and again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 22, 2003
This is a quick, easy recipe. I used the refrigerated pie crust dough for the crust, and it turned out great! I am diabetic, so I substituted Splenda for the sugar as well, and it was delicious! What a great version of this pie!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Sep. 25, 2003
This is an excellent pie - none of my guests even suspect that it is a light version!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Dec. 16, 2002
Very good, very easy and I could not tell that it was light at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Sep. 13, 2002
This recipe was very easy and quick to make. It tasted wonderful! No one could tell that it was lite. Just make sure you leave a good 30-40 min. to cool down... it will then get a harder consistancy. Very good!
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