Reviewer:

Ecco_Star

Cooking Level: Intermediate

Home Town: Middletown, New York, USA

Living In: Syracuse, New York, USA

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Reviewed: Nov. 15, 2009

I have made this every year since I found it on this website. You can't tell it's low fat at all. Just need to figure out a low fat pie crust.

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Reviewer:

crystal.churchill

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Reviewed: Nov. 12, 2009

Whoaaa! This was awesomee! I changed the recipe according to another member's review: I used 1 can of evaporated fat free milk (this cuts the calories SIGNIFICANTLY), 2/3 cup Splenda, 3/4 cup of egg whites (not egg substitute). I also made my own pie crust with 1 1/2 cups graham cracker crumbs and 4tbsp fat free plain yogurt. I only needed 1/2 of the filling (I froze the rest); This averaged about 110 calories per 1/8th of the pie!!

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Reviewer:

mms09

Cooking Level: Beginning

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Reviewed: Jan. 4, 2008

This pie came out perfectly. This was the first pie I have ever baked and it couldn't have been easier or more delicious.

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3 users found this review helpful

Reviewer:

jess

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Reviewed: Dec. 8, 2007

Loved it! Couldn't tell it was low-fat. Now i just need to find a good low-fat pie crust recipe.

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2 users found this review helpful

Reviewer:

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

Made this for my diabetic dad by substituting fat free evaporated milk (instead of sweetened condensed) plus 2/3 cup of Splenda and 1/4 cup more egg substitute. It came out perfectly and I could NOT tell it wasn't regular pumpkin pie!

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Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Oct. 7, 2007

i didnt have egg substitute, so i used 4 egg whites instead. the consistency was a bit quiche-like and not as smooth as regular pumpkin pie, and a graham crust would be better than a pie shell. but overall, good for low fat! edit: after chilling for a day, this was much better than the first day. it was better than the store pies, even!

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3 users found this review helpful