The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 29, 2009
I love pumpkin pie, and this is a nice treat for me without adding to my hip measurement.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: May 24, 2009
This is good, used 2 percent milk and added a tsp of splenda with the pumpkin spices.
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Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 13, 2008
I LOOVVEE pumpkin pie and this is stuff is pretty darn good! I used fat free sugar free instant cheesecake pudding and canned lite whipped cream instead of cool whip (hydrogenated oils, ick). The consistency was good, not too runny and not too thick. I plan on adding crushed graham cracker to the top before serving after dinner!
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Cooking Level: Beginning

Home Town: Jackson, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 29, 2008
Instead of vanilla pudding, I am going to used the butterscotch pudding. I think the light cool whip instead of the fatfree will make it a little thicker.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 5, 2008
Just what I was looking for--something quick, easy, sweet, and low-cal! It even has some nutritional value with the pumpkin and milk. I didn't follow the measurements exactly (just used up leftovers), but this turned out nicely. It isn't especially sweet, so you may want to add a little Splenda or something.
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Cooking Level: Expert

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 23, 2007
I really enjoyed this. Like others said, this is more like a pumpkin mousse, so I added less whip cream. I think next time I'll follow others' suggestions and use graham cracker crumbs as a quick crust. For presentation, consider turning this into a parfait - cutting this into bars is not the best idea.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 24, 2007
This was so easy to make and tasted GREAT! I took the advice of another reviewer and layered it with graham crackers to create a parfait. My husband loved it so much he didn't care that it was good for him, too!! I will definitely make this again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 21, 2007
I used sugar free pudding mix and put it in a pre-made graham crust. yum!
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 6, 2007
nummy - I used crushed gingersnaps instead of the graham crackers some had suggested.
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Cooking Level: Intermediate

Living In: Port Alberni, British Columbia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 20, 2007
I layered crushed graham crackers between two layers of the pupking filling. This gave the mouse a little more substance, texture and flavor. The next time I make it I'll cut back on the whipped topping on the top layer by half. Otherwise, a very yummy dessert that is very easy to make!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 6, 2007
My concoction: 12 oz pumpkin puree, 1 cup skim milk, 1 package instant sugar-free vanilla pudding mix, 1 teaspoon pumpkin pie spice (I didn't have any cool whip and the pumpkin was leftover from making a pumpkin cheesecake!). This actually came out really well, had the consistency of a mousse, and was really tasty. I definitely recommend this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 20, 2006
This pie is actually pretty good! At first I was a little worried about the healthy idea but it is really good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 27, 2006
This is a healthy alternative to high-calorie pumpkin pie - and it is so good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 26, 2006
Very tasty! Put it in individual serving cups and served as a mousse. Excellent and simple!
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Cooking Level: Intermediate

Living In: Mount Pleasant, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 6, 2006
Good taste, but really runny. Not sure what is needed to thicken it up. More like pumpking pudding.
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cocoa, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 4, 2006
This is ok, since it IS a pumpkin pie for dieters, but I prefer it without the pudding mix in it. It gives a really bitter taste to the dish that I could do without.
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Photo by FRAMBUESA

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2006
i used soymilk....yummy!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 28, 2006
They are OK.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 2, 2006
A great quick and easy dessert for pumpkin lovers. :) More like a mousse. I like to put it in individual parfait glasses for a more impressive presentation.
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Photo by CRAZY4SUSHI

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 21, 2006
Delicious! I did make it with a low fat crust and it was perfect. I did not have pumpkin spice so I used cinnamon and it still came out great. This recipe is def. a keeper!
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