Reviewed: Nov. 26, 2009

I just made this for Thanksgiving and I was very pleased with it. It was very simple and it did cook in about 4 1/2 hours on low. It tasted great after it cooled. It was not very tasty straight out of the crock pot when it was hot. I did omit the pumpkin pie spice and just added cinnamon, ginger, nutmeg and cloves to my liking. I will definitely make it again.

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mmgood

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Reviewed: Nov. 15, 2009

Cooked up nicely in 4 hours ...Not sweet enough for my family I would add more spices and maybe some brown sugar next time still very good...thanks for sharing

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MJ

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

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Reviewed: Nov. 12, 2009

Very good. It was a big hit. Easy to make. The hints from the reviews were great. I doubled the recipe, and ended up putting the slow cooker on high for the last hour (total cooking time was just over 4 hours). Using milk was a good idea too.

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Meri-mom

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Reviewed: Nov. 10, 2009

This recipe appealed to me because I love pumpkin and I love my slow cooker. What a let down. It smelled wonderful as it was cooking and it was done in about 3 1/2 hours. It turned out way too mushy and bland. I followed the directions to a T. It needs some sort of texture to make it a complete dish. I will try it again with some tweaks to the recipe. I would love any suggestions to make it a superstar in my repetoire.

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curvalicious

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Reviewed: Nov. 5, 2009

I would have given this 3 stars but I think it has potential and I like the idea of how easy it is so I upped it to 4. I followed the recipe as is. The taste was great. I thought the consistancy was disappointing, though. I will try it again but will decrease the biscuit mix (possibly eliminate altogether). The texture was a bit like a thick pumpkin bread batter~not a pudding. Other reviewers were right in cutting the cooking time. Even on my slow cooker's lowest setting it was set and over 160* by the 3 hour mark.

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Lovinlife

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

To sum other reviewers: you can substitute plain milk for the evaporated, you can cook over a stove instead of in a crock pot, and it cooks very quickly -- less than 45 minutes on the stove, and less than 4 hours in the crock. FABULOUS recipe, tastes and smells just like pumpkin pie, only easier!!!

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Heather Kelley

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Reviewed: Oct. 27, 2009

Very good, but pumpkin pie is still better. As others have said, was done much sooner. I served it with some whipped cream and it was very good.

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Devin

Cooking Level: Expert

Living In: Fredericksburg, Virginia, USA

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Reviewed: Oct. 26, 2009

Very good! Brought it to a neighborhood picnic & everyone wants the recipe. Great for potlucks. Just like warm pumpkin pie!!! Thanks, will definitely be making again.

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Kelli

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

This was simply excellent! I followed the recipe exactly except for the cooking time (3 1/2 hours). Next time I will substitute skim milk for the evaporated and try cutting back on the sugar (for caloric reasons). Thank you for the stellar recipe!

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rofayah

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Reviewed: Sep. 29, 2009

This was very good & way easy! I doubled the recipe for a work function and cooked on high - it took about 4 hours. I think I will like it better cooled - but have gotten many compliments. I served it with gingersnaps and cool whip. It makes an impressive dessert for fall.

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Tami

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

This is one of my All-time favorites, I get many compliments when I bring this to a gathering!

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Maggie

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Reviewed: Aug. 26, 2009

Loved this recipe; made similar changes as others did; used ff milk and egg substitute; cooked it for about 4 hours and it was perfect; will try half splenda the next time to lower the cals more; it's so easy, will be a staple dessert from now on!!!

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ARU Nana

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Reviewed: Apr. 6, 2009

Not out of this world, but pretty tastey. A lot like pumpkin pie filling, but not so much like custard - more dense. It's a good dessert in a pinch. Next to no effort.

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marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Dec. 17, 2008

Fast, easy, tastes great and with a bit of ice cream or real whipped cream...can't beat it for the time and effort that it takes. A keeper!

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MOM IN MISSOURI

Cooking Level: Expert

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Reviewed: Nov. 26, 2008

This was delicious and really well spiced. I'll make it again for sure!

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Katy

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Reviewed: Nov. 26, 2008

Huge Hit!

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JESSAMY

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Reviewed: Oct. 17, 2008

this is really good

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KNIPPERDOG99

Cooking Level: Expert

Home Town: Owosso, Michigan, USA

Living In: Elkhorn, Wisconsin, USA

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Reviewed: Aug. 4, 2008

This was good and tasted just like a pumpkin pie, BUT the cooking time is WAY off. Mine cooked in about 2 1/2 hours. Perhaps it has to do with different slow cookers? All in all, really good and a keeper recipe for the holiday months. But watch the cooking time, otherwise it will burn.

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Mar. 22, 2008

Fabulous, absolutely fabulous!! It was just like pumpkin pie without crust. Mine was done after 3.5 hours though, so be careful about the time.

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KatBeth

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Mar. 1, 2008

Yum! Super simple and the smell of it cooking is wonderful. I used egg substitute and reduced fat Bisquick. I didn't have any evaporated milk, so I used lowfat buttermilk instead. I will probably increase the spice to 3 teaspoons next time.

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