The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 21, 2009
Pretty good and yummy! It tastes as though it was baked. Only problem that I had was that I had a few white chunks in my pie. I don't believe I scrambled the eggs to cause the chunks. I think the chunks were from the gelatin. Does anyone know how I can solve this problem with the gelatin.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 15, 2009
I made two of these tonight, took one to work and it was a hit! Everyone loved it.
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Cooking Level: Intermediate

Home Town: Aberdeen, South Dakota, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 6, 2009
I have not baked a pie from scratch before, and I had no time to use an oven. I found this recipe on this site, and decided to try it for my Halloween Party in my local Ballroom. I had been asked to bring a dessert, I made two, for trial and error purposes, and they both came out beautiful, and delicious! I would recommend this to a beginner like myself, and even to the seasoned baker!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 6, 2009
have baked pumpkin pies before, and liked what i've made. I've never tried a no bake pumpkin though. and never ever cooked with gelatin. sadly, the lack of experience with gelatin bit me. i dont think it set well enough and my pie turned out a bit.. runny/sticky-ish. the flavor is good, the consistency not. tastes really good frozen and with icecream. yum
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Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 6, 2009
this got rave reviews. I wish it were creamier though. I don't think I'll bake another pumpkin pie again!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 2, 2009
I don't like pumpkin pie, but my husband said this was good. He said it was way sweeter than the traditional version.
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Cooking Level: Intermediate

Home Town: East Hazel Crest, Illinois, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 1, 2009
So amazingly easy to do! I had never tasted or done a pumpkin pie before in my life, so I was wondering what it'd turned out to be. I fallowed the recipe exactly, except instead of gelatin, I had bought pectin (by mistake); I improvised that part. But it's really yummy, and I wouldn't hesitate to do it again. Thanks for sharing!!
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Photo by GabZ1985

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 30, 2009
My kids think this is the best pumpkin pie ever-better than Frisch's and that's saying a lot! It is so creamy with just the right amount of spice. My 7 year old son picked this as his birthday dessert and all of our extended family loved it and asked for the recipe. Have made it three more times in a month due to requests. Good thing this is so easy to make!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 28, 2009
Very easy and a perfect way to use left-over pumpkin. Made with fresh pumpkin ... hmmmm A little sweet - but that's what pie is for ;-) I don't like using gelatine so I thickend the mix with about 1 T of cornstarch. Worked surprisingly well.
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Cooking Level: Expert

Home Town: Newcastle, Kwazulu-Natal, South Africa
Living In: Uithuizermeeden, Groningen, Netherlands

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 19, 2009
yummy! my can of pumpkin was bigger than called for and ended up being enough for two small pies. I just added a bit more spice. So easy & got great reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 13, 2009
What a great pie! Could not tell it was a no bake. Instead of 2 eggs I used 6 tbsp of egg whites(it set perfect) and I used low fat condensed milk and it turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 12, 2009
Wow!what an awesome pie. My family loved it. It was fast, easy and very tasty. Had some trouble finding 15oz can of pumpkin puree so used a whole can and adjusted the spices and added another gelatin. Thanks for a great pie.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 19, 2009
Best pumpkin pie you'll ever taste!!!! I'm not a fan of pumpkin pie, mainly because of the crust, but this no bake in a grahmcracker crust is the best. I'd made this last christmas for my family & everyone agreed it was awesome! I did use cinnamon but also used pumpkin pie spice instead of the other spices, as others suggested. I'll be making this pie each Thanksgiving and Christmas from now on!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 12, 2009
This pumpkin pie was very delicious and really easy to make. This recipe is perfect forany beginner cooks wanting to make pumpkin pie because it is so easy to make and you don't have to worry about baking it. I suggest that anyone that likes pumpkin pie should make this pie! Thanks! =)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 22, 2009
Really good, and a much better way to make pumpkin pie when you don't want to make your house even hotter by baking on a already hot summer day. I only had a can of pumkin pie filling which already had the spices and sugar, so I used 75 ml of evaporated milk as per directions on the pp filling can and followed the rest of the receipe as written and it turned out great. I mainly make P Pie for my son, who doesn't like the crust, so I poured the mixture into a glass bowl and put it in the fridge for my son to eat as he wishes. This my new warm weather pumpkin pie recipe althought I might make regular pie in the winter.
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Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 18, 2009
I made this recipe exactly as stated and it turned out delicious! The spices were a great combination. My only complaint is that it is a little bit runnier than a baked pie, for obvious reasons, but nonetheless full of great pumkin flavor. This is one of the easiest & fastest pies I've ever made. The hardest part is waiting for it to chill!
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Photo by Erika

Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 28, 2009
This was good but not as firm as I was hoping for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 17, 2008
Of all the pumpkin pies I served this season, everyone liked this one best. Its rich and creamy, custard-like texture makes it outstanding. Very satisfying.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 6, 2008
This was so incredbilly awesome. I had to double the recipe because my pie plate was so large but it was a real crowd pleaser and so easy to make.
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Photo by Sheila McDonough

Cooking Level: Beginning

Home Town: Hanover, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 3, 2008
I'm an American living in Australia. I made this for my work place (had a can of pumpkin, can't get it here) and the Aussies just raved about it. Most of them had never had pumpkin pie before as pumpkin (squash) is cooked as a vegetable here. This was very easy to cook and I may never go back to baked pie again. Thank you
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