The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 22, 2008
What a nice option to baking a pie in the oven for an hour! Everyone thoroughly enjoyed.
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Cooking Level: Expert

Home Town: Juneau, Alaska, USA
Living In: Winter Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 19, 2008
Best pie ever! My fiance's mother loved the pie when I made it a week ago and has asked me to make it again for thanksgiving. I used egg substitute instead of eggs and fat free sweetened condensed milk because she is on a low fat low cholesterol diet. It came out really creamy and was definitely set in 3 hours. If you don't eat the crust, this is one of the healthiest desserts you can have on thanksgiving! Definitely a keeper.
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Cooking Level: Intermediate

Home Town: Bel Air, Maryland, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 7, 2008
I have always burned the edges of my pumpkin pies. This tastes just like the baked pie, but with no burnt edges. I don't know that I'll ever go back to baking pumpkin pies again. Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 6, 2008
I really liked this pie but Tom would prefer a baked one
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Cooking Level: Intermediate

Living In: Pitt Meadows, British Columbia, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 2, 2008
I ended up putting the pie in the oven because I was worried that the raw eggs were not cooked enough on the stovetop.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 14, 2008
WOW!! This was amazing! I took it to our Thanskgiving dinner and it went down a treat! I used 2&1/2 tsp pumpkin pie spice, as another reviewer suggested. Also, I needed to turn the heat up from low and almost brought the mixture to a boil to ensure it would set (otherwise I would have been there all day!) Thanks - I will definitely make this again.
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Photo by Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 1, 2008
This pie was AWESOME! So much creamier than the traditional baked and all the flavor. The only change I made was to use a ready-made shortbread crust. I also realized last second I had no nutmeg or ginger, or even pumpkin pie spice - if the same happens to you in a pinch, I doubled the cinnamon and added a splash of vanilla extract and it turned out great.
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Photo by kelsey

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 4, 2008
This was pretty good. Simple to make; I love pumpkin pie and I think I will make it again. I used a ready made graham cracker crust but didn't "cook" the crust in the oven prior to pouring the filling. I will do that next time or perhaps use a pre-baked pastry crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 3, 2008
I've already made this twice and have gotten rave reviews from my family. They absolutely love it. I wouldn't change a thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 24, 2007
absolute perfection! I used a nilla wafer crust (delicious), low-fat sweetened condense milk, 1 egg with 1 egg white. The consistency of the pie was perfect, the right blend of pumpkin and sweetness. I think next time I will buy a regular pie crust and blonde it in the oven.
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Photo by The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 5, 2007
How can you say "WOW!!" and get enough meaning in it? It was so VERY good and took down my Thanksgiving baking stress a few notches. THANK YOU. Note: this recipes can be used with the regular easy pie crust (located on this site). I didn't have a cracker crust available & didn't want to go to the store. It turned out awesome! I don't know if I'll ever go back to baked pumpkin pie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 20, 2007
I just finished filling my mini graham crusts and I couldn't wait to try it...I am glad I tried it AFTER I filled the crusts because I could not stop scraping the pan to get the last bit out to eat. This was AMAZING how good it is for no bake. I LOVE Pumpkin Pie and this was just an excellent recipe with the perfect flavors. From now on I will make only this recipe. Thank You for such a quick, easy and just all around excelent recipe.
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Cooking Level: Expert

Living In: Westchester, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 21, 2007
This is a really good easy to make pie. It taste delicious. My thing is that it's super rich almost too rich. Maybe next time I won't put a whole can of condensed milk in. I also had a little too much mix for 1 9inch shell. Over all it is a good pie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 20, 2007
This is the best pumpkin pie I have ever tasted! Just the best!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 24, 2007
This is so good. The first time I made it I didn't get a piece, now I have to make 2 or 3 at a time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 20, 2006
Yum! I made this for Thanksgiving last year and forgot to rate it. When I told my husband that I was going to make it again (now that it's pumpkin season) his eyes lit up! :) Delicious, good flavor even with lighter ingredients. I make it with fat free sweetened condensed milk, egg whites or egg substitute, and reduced fat graham cracker crust (when I can find it) - thanks for this great recipe!
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Photo by MEHUNGRY98

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA
Living In: Kent, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 25, 2005
I had made this recipe a few Thanksgivings ago and every year after my kids asked for it but I had lost the recipe. This sounded familiar so I tried it and the kids told me this was the one. What I do is pour this into 12 small graham tartlets by Keebler and then top with mini marshmallows. The flavor is so nice and creamy! I will not lose this recipe again!!!!!
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Photo by Allrecipes

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 17, 2004
I followed the recipe exactly, except used a whole wheat pie crust. Even though I prefer the taste of a more traditional recipe, my family still liked this one! Good job!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 16, 2004
This pie is INCREDIBLY AWESOME!!!!!!! It was quick and easy to make, and tasted terrific. It is sure to become a regular for us. I did add 1/8 tsp of cloves, and it seemed to be a definite plus for those of us who are cloves-fanatics.
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Cooking Level: Intermediate

Home Town: Corona, California, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 11, 2004
This recipe is so great, very quick and easy and tastes wonderful. I followed the recipe exact and it was a big hit.
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