Reviewed: Dec. 28, 2011

My daughter made this for our Christmas dinner. It was very good and soooo easy!

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Reviewed: Jun. 18, 2011

Really good. All the flavor of pumpkin pie without the crust. I used the reduced fat Bisquick and nonfat evaporated milk to save some calories and fat.

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Lollypaul

Reviewed: Mar. 15, 2011

This was delicious. I used splenda 4 the sugar, almond milk 4 evaporated. low-carb baking mix. only had med. eggs so I used 3.. 1 teas. of cinnamon.. turned out beautiful!!!! yummmmm

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Reviewer:

Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

Reviewed: Nov. 25, 2010

Best pumpkin pie I ever made and best one I ever ate. I doubled the recipe, used half white sugar and half light brown sugar, and a spring-form cake cake pan. Had to bake it 20 minutes longer until the knife came clean in the center and this is a masterpiece! I posted a pic of it here.

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ManSoRare

Reviewed: Nov. 18, 2010

I tried Roberta's pumpkin pie II. Being a Celiac I changed the white sugar to sugar in the raw, the biscuit baking mix to Soffella's baking mix and evaporated milk to coconut milk. I also added 1 teaspoon of grandulated gelatin to 3 tablespoons of water...stir and dissolve for 5 minutes then add to rest of mix. (This helps for firmness when refrigerated) . Mixed everything in the blender, and baked it. Came out beautiful. First day it seemed like something was missing. Then I chilled it taking tastes throughout the day. By evening the spices melded together and it got better. Buy the next morning I thought it was doable. When my son came for dinner I looked and I had only 3 pieces left. (apparently it wasn't that bad...I thought I screwed up) We used one for a taste test. Then one each for dinner. Afterward he says to me...gosh mom, sure wished we had some pie for breakfast. Could have knocked me over with a feather. I love not having to worry about a crust. The pie filling stood on its own...it was that good. Less calories too. Perfect. Thanks so much.

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Olinda

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Vista, California, USA

Reviewed: Nov. 11, 2010

I made this pumpkin pie and it is the best ever, and so easy to make! I've sent this recipe to many. I recommend it to everyone.

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SandyK

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 11, 2010

I took a bite of this while it was warm and thought I had made a huge mistake. (I had a big can of pumpkin so I doubled the recipe.) I put it in the refrigerator over night and it was delicious! It is just like pumpkin pie but without the crust. My husband cannot have too many carbs so this recipe was great!

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Jillian

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Oct. 5, 2010

Mmmmm...this is good! I added an extra tsp. of cinammon to the pumpkin pie spice. It is not as heavy as traditional pumpkin pie, and we really liked that it didn't have a crust.

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CRUZANSUSAN

Reviewed: Apr. 7, 2010

Not bad, but it won't replace my Libby's pumpkin pie recipe! Different texture, different flavor. Only change I made to the ingredients is 1/2 cup white sugar and 1/4 cup brown. Also made it in the blender, as others noted, and I "floured" the greased pie plate with baking mix, which creates a light crust-like layer at the bottom.

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Dmseck

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Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Dec. 27, 2009

Very good. Very easy. Wonderful custard like texture. I would make this anytime and never miss the crust! Only thing I would change is maybe a little more flavoring, like nutmeg or cloves. I may try with the brown sugar rather than white as others have mentioned just to check that out. All in all great recipe! Only gave 4 stars because I thought it could use a little more spice flavoring...very close to 5 star though!

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