recipe reviews for:

Yummy Pumpkin Pie

“Sweetened condensed milk and custard mix distinguish this very creamy, no-bake pumpkin pie. And it 's a snap to make. Pumpkin puree, brown sugar, spices, custard mix and sweetened condensed milk are stirred up in a saucepan until everything is mingled. The filling is then poured into a pre-baked crust and chilled until ready to serve.”

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Reviewed: Nov. 27, 2012

made this for my niece for her birthday and she loved it! Took the remaining half pie home with her. Huge hit! My boyfriend even asked me to make some to take to his guys at work!

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0 users found this review helpful

Reviewer:

Nao_13

Reviewed: Nov. 25, 2011

Very good

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3 users found this review helpful

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Phyllis

Reviewed: Nov. 30, 2009

Thumbs up on this recipe. I made two pumkin pies for Thanksgiving. Our family loved it.

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2 users found this review helpful

Reviewer:

Paula Evans

Home Town: Abilene, Texas, USA

Living In: New Caney, Texas, USA

Reviewed: Nov. 25, 2009

Absolutely loved this pie, however it didn't hold it's shape once I cut onto it. Also I didn't find custard mix so I used flan as suggested by another review.

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2 users found this review helpful

Reviewer:

(Sarina)

Reviewed: Nov. 24, 2009

Nice, easy, and tasty. If I can make it anyone can.

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Reviewer:

Jon

Reviewed: Nov. 21, 2009

I have used a recipe similar to this for years. I omit the custard mix, use the yolk of the egg in the mixing and whip the whites, fold the white into the mix. It is not only creamy but fluffy.

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3 users found this review helpful

Reviewer:

okiemom

Reviewed: Nov. 18, 2009

Mine did not set. Follow recipe exactly. The flavor was great- but it was runny. ?

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2 users found this review helpful

Reviewer:

FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Nov. 18, 2009

Wonderful, easy to make pie. Taste more like pumpkin fudge pie, very sweet. Could not find just condensed milk as Loretta suggested and was wondering if she meant evaporated milk?

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2 users found this review helpful

Reviewer:

dlstone

Reviewed: Oct. 11, 2009

I made this no-bake recipe as is, and thought it was very good. I made the pumpkin puree from a small "pie pumpkin", which actually made enough for two pies. Our local grocery chain store does not carry a dry "egg custard mix", so I had to go to a specialty store, where I found a 72-gram package of "Pearce Duff's® Instant Mix Custard". This did the trick. Yes, this pie is on the sweet side.

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Reviewer:

Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

Reviewed: Oct. 7, 2009

Even after omitting the brown sugar altogether, it was very sweet. Very good, creamy and easy to make but I think I still prefer regular home-made pumpkin pie.

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2 users found this review helpful