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Reviewed: Jun. 25, 2008

Easy to make and taste like pumpkin pie filling. Mine cooked in 5 hours 15 minutes. I ran out of pumpkin pie spice and had to add some cinnamon, ginger and nutmeg...came out pretty good. I liked it better warm than cold.

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KERIS1172

	Cooking Level: Intermediate Home Town: Mentor, Ohio, USA Living In: Hambden Township, Ohio, USA
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Reviewed: Mar. 6, 2008

I thought this was an easy way to make pudding but it was too bland. I will try making it again but will add a little more sugar and maybe more pumpkin pie spice.

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KRISBBB


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Reviewed: Jan. 17, 2008

I made the pudding and decided to use it as a pie filler in a gram cracker pie crust. Topped with whipped cream and it was wonderful.

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Phil K.

	Cooking Level: Expert Home Town: Clarksburg, West Virginia, USA Living In: Andalusia, Alabama, USA
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Reviewed: Jan. 5, 2008

I made a double batch of this over the holidays. It was quick, easy, and tasty! It seemed a little overly sweet to me so I might try substituting the granulated Spenda instead of the sugar or just cutting back on the amount of sugar.

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catdreyfus

	Cooking Level: Intermediate Living In: Newark, Delaware, USA
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Reviewed: Dec. 9, 2007

Made this on thanksgiving...it was very simple...just put it in the crock and let it cook effortlessly while doing the rest of dinner. It just doesnt get any easier! It tasted like pumpkin pie w/o the crust. Good stuff, though I may spice it up a tad next time.

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lunartaurus


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Reviewed: Nov. 22, 2007

Easy, really creamy and nice, but I thought it was a little bland. Maybe it will be better after it cools and sits awhile.

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Kelly

	Cooking Level: Intermediate Home Town: Monroe, New York, USA Living In: Houston, Texas, USA
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Reviewed: Nov. 22, 2007

Since we already have an apple pie for today - I just didn't want to make a crust for a pumpkin pie...but know that pumpkin has to be on the dessert table!!! So - I made this recipe - ready in just over 3 hours in my slow cooker - and it is GREAT!!! The slightly thicker texture is great!! I might even add a touch more biscuit mix next time!!! Warning: - you'll want to forget the turkey dinner and just take the entire bowl for yourself!!! Thanks for making my day a little easier!!! Also - I wonder if this would make a good filling for some sort of spice cake roll??

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Menwith Hill'er Back Home !!

	Cooking Level: Intermediate
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Reviewed: Nov. 22, 2007

This recipe (in the words of my grandfather) is ABSOLUTELY TO DIE FOR!! Its all the goodness of pumpkin pie, without all the guilt of a fat-laden (though tasty) crust. I've made this *counts on fingers* 8 times in the past month. Everyone in my family loves this recipe, and its definitely at the top of my dessert recipe "arsenal." To those of you who are wondering if there is any way to make this more "Diabetic friendly", fear not! Both my mother and father have Diabetes and I've successfully altered this recipe to suit their nutritional needs..yet not skimp on flavor. Simply replace the whole eggs with Egg-Beaters, and the sugar with Splenda (the kind that comes in the big bag). It tastes just as delicious with these replacements, and my parents are living proof that it didn't effect their blood sugars hardly at all. This is an all-around AMAZING treat that everyone should try making at least once. If I could give it more than 5-stars, I surely would! Thankyou!

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irishbarfight

	Cooking Level: Expert Home Town: Kingston, New York, USA Living In: West Hurley, New York, USA
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Reviewed: Oct. 29, 2007

This was great comfort food. I halved the sugar and used Splenda, and it was still fantastic. Not too sweet, not too filling. I had a bit too much for my small slow cooker, so I put the rest in a pie dish and baked it at 300 degrees for about 30 minutes. That was a little drier, but still good.

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Diva


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