Reviewed: Mar. 17, 2012

I reduce the sugar to half, use 1 egg and two whites, omit the butter and use 12oz of 2% milk to lighten up the recipe and it turns out wonderful! The origional recipe is good, but just too sweet for us.

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MELROW76

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Reviewed: Mar. 4, 2012

This is very good and I make it several times throughout the year. It always turns out well. Just make sure you wix the biscuit/baking mix in very well or it can get small lumps in it. Yummo

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Reviewer:

kim

Reviewed: Feb. 6, 2012

Very good! Mine took about 4 hours.

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Reviewer:

jill

Cooking Level: Intermediate

Home Town: Hampstead, New Hampshire, USA

Living In: Barrington, Rhode Island, USA

Reviewed: Jan. 15, 2012

Love, love, love this recipe. It took only four hours at low for me to reach the 160º. So easy, so delicious. This is a keeper.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Dec. 19, 2011

You MUST try this easy recipe. I had fresh roasted pumpking I needed to use and didn't feel like making pie crust. Soooo, this was perfect. I did not make any changes other than using fresh pumpkin. Perfect and delicious. I have an older crockpot so I put it on when I went to bed. 6 hours was just right. I took it to work for breakfast and topped it with some dry oatmeal and pecans. Good cold, warm or room temp. Just ate some more out of the fridge. The newer crock pots DO cook too fast so that is where all the reviews about timing are so off.Make this today you won't regret it!

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Reviewer:

luv2bake

Reviewed: Dec. 3, 2011

Gluten Free/ Dairy Free Made with GF Biscuit mix, 1/4 c., and coconut milk, no butter. Baked in the oven, 30 minutes, or so, at 375. Really, really good.

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Reviewer:

Dancing Leaf

Cooking Level: Expert

Reviewed: Nov. 25, 2011

I made this as an alternative to pumpkin pie for Thanksgiving, due to family members with dietary restrictions. I made it with reduced fat bisquick, non-fat evaporated milk, and left out the butter. Everyone said they loved it more than pumpkin pie! We ate it warm with fat free cool whip on top, and it was delicious. I especially loved not having to bake and watch another pie in the oven. I mixed the ingredients the night before, then just poured it in the slow cooker about 3 hours before dinner time. 7 hours would have burned it or completely dried it out. It smelled so yummy while it was cooking, and I'll definitely be making it again next Thanksgiving. :)

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Reviewer:

kryellan

Cooking Level: Expert

Living In: Albany, Oregon, USA

Reviewed: Nov. 16, 2011

This is so yummy! I can't stop making it. I used 1/2 cup of sugar instead of 3/4 and that was the only modification. I do not recommend cooking on the stove because it burns easily on the bottom of the pan. In the crock pot it takes 3-4 hours and in the microwave it takes 20 minutes stirring every 5 minutes. For whipped topping, I use heavy whipping cream mixed with maple syrup. Everyone says the whipped topping makes the dessert. It's so easy, especially in the microwave, that it's worth a try.

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Reviewer:

murphy316

Reviewed: Nov. 16, 2011

This is a really yummy change-up on plain old pumpkin pie. I make it with an extra 5 oz can of evaporated milk and gluten-free bisquick. Tried it last night with a half-bag of dark chocolate baking chips. The chocolate melted down into the pumpkin mixture....so good. :)

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