Reviewed: Nov. 27, 2009

Very easy alternative to traditional pumpkin pie, and it tastes fantastic! I made this for Thanksgiving yesterday, and there weren't any leftovers! Made in a 2 1/2-quart crockpot, it took 5 1/2-6 hours to cook. Definitely a keeper!

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Nancy B

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Reviewed: Nov. 9, 2009

I deviated from the recipe because I tried to cook on the range. One review said to cover for an hour and not to stir, the other stir until 160 degrees, but did not express how often to stir. We stirred continually for about 30 minutes and reached 160 degrees, then let it cooled covered for 10 minutes. We were out of Pumpkin spice so I added a tps of Cinnamon and Nutmeg each and a 1/2 tps of Allspice, (basically everything in Pumpkin Pie Spice mix). The result was very good, very thick and VERY filling. However, our homemade puree was not as good as it could be, which made the pudding lumpy. Next time I will use a canned pumpkin. I will try this recipe again, and maybe try the covered for an hour on the range instead of the crock pot.

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ArcheaoGirl

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Reviewed: Nov. 5, 2009

So, so good. Be sure to have whipped topping, it really makes it complete. Mine took four hours to cook.

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Callstheshots

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Reviewed: Oct. 28, 2009

A big hit! Extremely easy to make.

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JEANNETTE78

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Reviewed: Sep. 26, 2009

Used lowfat vanilla soy milk and multigrain pancake mix; excellent, easy, and the cooking smell is like an expensive scented candle!

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privatechef

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Reviewed: Sep. 25, 2009

This is so good. My family doesn't like pie crust, so this is a great alternative to pumpkin pie.

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becky

Home Town: Sweet Home, Oregon, USA

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Reviewed: Nov. 22, 2008

I didn't have time to cook this in the crock pot, so I put it on the stovetop, covered, on low, and it was done in just 1 hour. (Don't stir until it's done). This was so yummy and easy to make. I am a huge pumpkin fan, so I really loved it. I did double the pumpkin pie spice, to give it a little more flavor. When it was done, I used it to fill little mini pie crusts (that I had baked in a mini muffin pan) to make pumpkin tarts, and I topped them with fall sprinkles.

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spiceisnice

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

This recipe is amazing. I am a huge fan of anything pumpkin and this truly fits the bill. My favorite time to enjoy this is after being out on a cold day or sitting around a fire on a cool night. It warms you up not just physically but emotionally as well. This recipe tastes like autumn. It is perhaps my favorite take on pumpkin yet.

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aerofrce1

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Reviewed: Oct. 17, 2008

My family really enjoyed this recipe. I did make some changes to make it low cal (we are on Weight Watchers) I used egg beaters, splenda, fat free evap milk and low fat Bisquick. No way did it take 6 hours to cook although my slow cooker may be on the hot side. Watch it anyway.

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cindiz

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Reviewed: Sep. 7, 2008

Everyone loved it!

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Sara

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Reviewed: Sep. 5, 2008

This recipe is a 6 star recipe but I dinged 1 star for the following reasons; The cook time for the crock pot was off for my crockpot. It would have burned being in so long, but then again, my crock pot is large, making for a thinner layer of pudding which cooks quicker. Fortunately, I caught that. It also seems to be light on spice, so I doubled the spice and that made it awesome! Even better-I served it with gingersnaps and topped it with the whip cream. This recipe is so easy, my 12 year old put it together. It's so awesome, it can be served to company and they will be impressed. Thank you for a good recipe to turn in a hurry, and the fact that it goes in a crock pot makes it a wimmer!

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Jun. 24, 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

Cooking Level: Intermediate

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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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