Reviewed: Oct. 18, 2009

This recipe is awesome!! So light and fluffy!! I took other reviewers advise and used less milk. I also put the whip topping on top instead of 'in' the pumpkin mixture. DELICIOUS and LIGHT !!! Will definately make again, probably for Thanksgiving!!

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paula

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Reviewed: Jul. 13, 2009

I added cinnamon & vanilla to add flavor to the mix and was ok. After reading all the reviews I figured I would adjust the recipe so it wouldnt be runny. So I only added one cup of milk and the mixture, held the whipped topping out and seemed like it would solidify after placed in pie, but after leaving over night, the consistency stayed the same it was more of a parfait as other reviews said. Thought I had a nobake recipe.

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Mexy4Life

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Reviewed: May 28, 2009

Normally I bake pumpkin pie so I wasnt' too sure about this at first. But I made it up and served it and it was so super yummy and so much easier and less time consuming!! thank you very much for sharing this recipe!

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XYNESHIA

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Reviewed: Feb. 22, 2009

Amazing! This is a really great alternative to a traditional pumpkin pie. I have not had any problems with it getting too sloppy, and I just make sure it is in the fridge for overnight before serving.

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MrsShaun

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Richmond, Virginia, USA

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Reviewed: Dec. 2, 2008

I used sugar-free instant pudding for this recipe Cool-Whip Lite and it came out deliciously! The only difference is rather than mixing the Cool-Whip in with the mixer, I folded this in by hand so as not to "deflate" it. It was a big hit!

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Bill

Cooking Level: Expert

Home Town: Rochelle, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 28, 2008

This was very delicious and easy. I live in a dorm and toaster ovens are not allowed, so this was a perfect solution for Thanksgiving. I halved the recipe, omitted the whipped topping, increased the pumpkin by 50% and doubled the pumpkin pie spice. I put it in 6 mini pie tart crusts and let it sit in the fridge overnight.

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Galex7471

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Reviewed: Nov. 27, 2008

Based on all the reviews having trouble with runny pie, I used the 3.9 size box of pudding. I got vanilla with small chips already in the mix. I covered the finished pie with whip topping, studded the edges with full size choc chips and shaved a couple chips over the pie with a grater. The teenagers especially enjoyed this!

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k. treat

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Sarasota, Florida, USA

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Reviewed: Nov. 25, 2008

I also found the pumpkin mixture to be a bit runny for pie filling so I adjusted the cream to 2 cups and used twice as much canned pumpkin pie filling. I ditched the whole pie idea and will be serve it in custard dishes with whip cream on top. Mmmmmm! A new fall favorite!

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Jessica M

Cooking Level: Intermediate

Home Town: Colonia, New Jersey, USA

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Reviewed: Nov. 19, 2008

Tasty! I used 1 1/2 c milk, because of other reviewers saying it was runny. I also used one pkg french vanilla pudding and one pkg cheesecake pudding. Mmmmm. I think with less milk it helped. Mine wasn't runny or soupy.

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HRS

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

Delicious! I took the previous reviewers observations to heart and only used a cup and a half of milk. The pie turned out perfectly; firm and fluffy and pretty much instantly *gone*. ^_^

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Legatospet

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Reviewed: Aug. 27, 2008

We love this recipe. I normally serve it as a custard instead of a pie. Hubby loves it as his 'birthday dessert'.

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edie

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Reviewed: Nov. 28, 2007

This pie was so amazing. After tasting the filling, I decided I'd better make a few more for Thanksgiving. A huge hit!

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Amber

Cooking Level: Expert

Home Town: Blackfoot, Idaho, USA

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Reviewed: Nov. 26, 2007

I liked the flavor of this. But...it did not set up the way I thought it should. (see all other reviews). We put in freezer and it came out like a creamy pumpkin ice cream. Yum. I only added half of the whipped cream to the recipe.

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 23, 2007

I'm assuming that i completely messed up on this recipe. it was my embarrassment of thanksgiving dinner. it was more doughy than creamy, and even the flavor wasn't very great. I wont be trying this one again, but maybe other people had better luck.

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Sarah

Cooking Level: Beginning

Home Town: New Brunswick, New Jersey, USA

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Reviewed: Nov. 23, 2007

It was a bit runny so I would try to do something differently to keep it from being so runny.

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Stephanie

Cooking Level: Intermediate

Living In: Reading, Massachusetts, USA

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Reviewed: Nov. 23, 2007

I definitely agree with the previous reviews stating that the pie was a little soft in the middle - I had extreme difficulty serving this to my guests, though it caused huge laughs, always a good thing! The flavor was wonderful, however, and it got rave reviews. It is a bit richer than I had anticipated, but certainly a worthy dessert to serve during the holidays. If we could get it firm enough so that we don't have to spoon it out, though.. :)

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Cathalain

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 22, 2007

I made this last year for Christmas following the directions exactly, and while it tasted good, it was SO runny that if you cut a slice out of it, the filling flowed into the space you just cut out. We ended up eating it frozen. This year, I left out the Cool Whip (put it on each individual spice instead) and while it was still pretty soft, at least you could scoop a slice out of the pan. It also tastes GREAT! I use a teaspoon of cinnamon instead of pie spice and French Vanilla pudding, as well as a graham cracker crust. Will make it again next year, it's the only pumpkin pie my boyfriend will eat!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Oct. 30, 2007

This pie was excellent. I didn't add the whipped topping though. I just thought that it would make the pie too soft. I did everything else that was in the recipe though. My husband loves it! This would also make a good pudding.

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sltaylor31707

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Burleson, Texas, USA

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Reviewed: Mar. 14, 2007

Wonderful spin on a tradition. This was a huge hit for my family. You definately need to let this one set a long time to get it tofirm up, but well worth the wait. The flavor was pumpkin enough to please the hard core traditionalist's and yet light enough for those who don't care for pumpkin pie. If your looking for nice in-between to please those who love or hate pumpkin pie, this is it.

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Woos

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Reviewed: Dec. 16, 2006

I am not a big fan of pumpkin pie, but this one was really good! It was so easy to make too! Next time, I think I'll try a 10" pie crust. I also garnished my pie with pecan halves.

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