Reviewed: Nov. 26, 2009

It was OK...a nice alternative to a not eating a fatty crust. Everyone liked it, but not a fan favorte. Sprinkled toasted pecans on top for some added crunch.

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LAURAMA

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Reviewed: Nov. 10, 2009

Really easy and really tasty! Added 1 tablespoon of white granulated sugar. Had to cook an extra 30 minutes. Not sure if it was my oven or if it is because I live at high altitude.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2008

This recipe works great! I changed this recipe for 16 servings and used 1/3 cup of flour instead of the buttermilk mix. (I'm in China. We don't have buttermilk mix here) I made an EXTRA large pie and very deep, then baked it a little longer. The key to a fantastic taste is also letting the pie cool for a full day. It was devoured in no time! So, I'm making another one!

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Big Bird

Cooking Level: Intermediate

Home Town: Tunkhannock, Pennsylvania, USA

Living In: Maysville, Kentucky, USA

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Reviewed: Oct. 12, 2008

Like other reviewers, I noticed a custard type taste/texture, but it was still good. The boyfriend loves pumpkin pie and he ate it up!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 27, 2008

i loved this because it is unbelievably easier and healthier than pumpkin pie! keep in mind that it ends up being almost like a pumpkin custard rather than pie, but it's awesome! i used reduced fat bisquick, fat free evaporated milk, and splenda in place of the white sugar. it was wonderful... my guests couldn't tell it was light at all!

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Julie Ledford

Cooking Level: Expert

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Reviewed: May 28, 2008

This one is great if you're too lazy to prepare or even buy a crust. I made it for my grandmother and we polished off a whole pie in two days! Well worth not so much effort.

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JORDANTHEGIRL

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Sep. 25, 2007

I have mixed feelings about this recipe. It's super easy to make, but the end result definitely has a "custard" taste to it. I'm not sure how one could make a no crust pumpkin pie without having that, though. If someone was expecting the same specific pumpkin pie taste they are used to, this recipe may not get the best results. But if you're wanting to eliminate the crust and don't mind a little taste change, this could be just the thing.

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SunflowerMom

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Reviewed: Apr. 17, 2006

This turned out really well! Easy and tasty for a family meal dessert. We'll do this one again!

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CKEH

Living In: Tai Po, New Territories, Hong Kong

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Reviewed: Nov. 24, 2005

I used heavy whipping cream instead of evaporated milk and tweaked this by using the best of three recipes I had. Used Bisquick and just mixed it up in the batter. Also reduced the eggs to three.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 14, 2005

I really enjoy this recipe. My kids miss the crust but I'm glad to skip all those crust calories sometimes! I can also squirt a bit of whipped cream on top without guilt.

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BayHolly

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Reviewed: Nov. 27, 2004

I really liked this. I just LOVE pumpkin pie, but usually can't be bothered with making the crust. This pie was great!! It tasted really good and was super simple to make. I used a 9-1/2" pie plate and it need WAY more time to bake....10 minutes at 375 and just over an hour at 350.

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IMP70

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Reviewed: Nov. 27, 2004

Great recipe! It was so simple to make and a big hit with my family and friends. I love recipes that taste great and are simple to make and this was the first pie I've found that falls into both these catagories. This recipe is a keeper.

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MAMICHULA

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Reviewed: Nov. 15, 2004

Great pie recipe Bea! I made it in a 9" square pan, because, for some odd reason, I couldn't locate any of my pie plates. Very tasty and quick and easy to throw together.

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: Mar. 17, 2003

This was really good. I have made it several times since I first tried it and am always pleased with how it turns out. I used regular bisquick since that's what I had. I really like having the option to skip the crust if I don't have one and it really holds its shape well when served. I like to serve cool whip on top. Thanks Bea.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2002

This was so yummy and it made the whole kitchen smell so good. Top with whipped cream!

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ASHLEY STAY

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Reviewed: Oct. 30, 2000

I made this yesterday in a 9" x 13" pan-I doubled the recipe and baked it 18 minutes at 375* and then 48 minutes at 350*. It came out wonderful!!! Many compliments and I will make it again. Thank you!! Laura

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