Reviewed: Dec. 28, 2011

I have tried to make this type sugarfree recipe before and it was horrible. This was a pleasant suprise! Very good, doesn't taste sugar free. I didn't use the evaporated skim milk, only one cup of skim milk and it turned out very good, will definately make again.

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Reviewer:

janetg

Reviewed: Dec. 20, 2011

I almost never give a bad review, but this REALLY was really bad. It was runny. It never did set. It was no where near sweet enough. It also didn't have enough spice. Maybe a second box of pudding would have made the difference in both sweetness and the problem setting.

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Reviewer:

Angel43537

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Reviewed: Nov. 12, 2011

This is DELICIOUS! This recipe is very basic, and although it doesn't need to be, I doctored it up quite a bit. I used a large box of Instant Pudding and used 2 tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp allspice because I didn't have any pumpkin pie spice. I like to layer my parfait, so I crushed up vanilla wafers and pecans and layered it with Redi Whip in a goblet! I layered wafers first, then this pumpkin pudding, pecans and then Redi Whip. I repeated this layering once more and topped with a sprinkling of wafers and pecans. This recipe made 4 large goblets filled 1/3 of the way and 5 cordials which I served to all of the children at our get together. It was a huge hit, especially with the kids who exclaimed enthusiastically how much they LOVE pumpkin pie, and this was even better! I will be adding this to my recipe book and sharing it with lots of my friends!

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Reviewer:

LauraJean

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Cooking Level: Intermediate

Home Town: Sammamish, Washington, USA

Living In: San Diego, California, USA

Reviewed: Oct. 19, 2011

It was pretty good. I didn't really think it tasted like pumpkin pie without the crust as some have mentioned, but there are many ways to make pumpkin pie and I can imagine there are pies that might taste quite similar.

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Jul. 17, 2011

Very yummy. I only rate it four stars because the spice was a little much. When I make it again I will cut back a wee bit.

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Reviewer:

Elizabeth M.

Reviewed: Mar. 10, 2011

This was really tasty but I have to admit that I couldn't just put it in a cup and call it done....I made a cookie crust (no bake) in a 9 inch pie plate and poured the mixture into that. Then chilled overnight. I found that it needed just a bit more pumpkin pie spice for flavor, but hey, if you love pumpkin pie...this is a recipe for you.

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Reviewer:

1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Reviewed: Feb. 15, 2011

Used regular condensed milk so calories are higher I'm sure. Still tastes great.

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Reviewer:

oldogbert

Reviewed: Jan. 19, 2011

Guilt free, perhaps, but that is the most positive thing that I can say about this recipe. I host a dessert buffet at Thanksgiving and served this parfait in mini cups. Not one person had more than one or two bites. I did not care for the flavor or the consistency. I guess I would just prefer an occasional indulgence than a sugar free/low fat creation.

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Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jan. 17, 2011

I fed this to my family tonight. It was wonderful! We thoroughly enjoyed it. I did end up using a 5 oz box of sugar-free vanilla pudding and an entire 12 oz can of evaporated milk, along with 4 oz of water. My mother in law is celiac and diabetic so this was fantastic. We will make frequently. Delicious. Thanks so much for the awesome recipe!

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Reviewer:

GENELLEB

Cooking Level: Expert

Living In: Lake Stevens, Washington, USA

Reviewed: Jan. 6, 2011

Excellent! I made this recipe with the large size pudding, and followed the rest of the recipe exactly as stated. I'm a diabetic, and I've been watching my diet closely. This was an absolute guiltless treat. It's so easy, and the flavor is amazing. Strongly recommended.

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