Reviewed: Nov. 26, 2011

My daughter can't stand crust. This is PERFECT!!!

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Reviewed: Nov. 20, 2011

We thought this was delicious (topped with lots of real whipped cream, of course). I followed the recipe exactly. For the biscuit mix, I used my own homemade mix, which consists of whole wheat flour / regular flour, and baking soda. I will be making this again for Thanksgiving, and I don't plan on changing a thing. Like some others said, baking time was much longer, but that was easy to monitor. Thanks for sharing this recipe!

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tzinno

Reviewed: Nov. 5, 2011

This recipe is a great low fat alternative. Be aware-the size of pan it calls for will NOT fit all the ingredients. I used a 9x11 glass baking dish and it worked perfectly. I also cooked it at 375 for the entire time and it came out perfect. The texture is definitely more of a custard but if you bake it on 375 it solitifies perfectly and is not runny, just moist. Will definitely make again.

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Reviewer:

Liz

Cooking Level: Intermediate

Home Town: Bend, Oregon, USA

Reviewed: Apr. 28, 2011

This was the best Pumpkin pie ever!! I will make it many more times.

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JEANNIECOMPTER

Reviewed: Feb. 2, 2011

Delicious!!! I had to add extra spice, but I am so happy to have found this recipe. My mother was totally sumped by the fact that there was no crust. lol! I highly recommend this recipe.

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mammakaz

Reviewed: Jul. 20, 2010

Very yummy! Tastes almost like a real pumpkin pie! Will make this one again.

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SARAVERONICA

Cooking Level: Expert

Home Town: Pima, Arizona, USA

Living In: Bangalore, Karnataka, India

Reviewed: Mar. 9, 2010

This is a great way to get a quick fix of pumpkin pie without all the mess and labor!

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Reviewer:

Kelley

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

Cooking Level: Expert

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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Reviewer:

Dragngirle

Cooking Level: Intermediate

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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