I have not used this particular recipe but i bake a lemon pie thats the same idea. If you're having problems with the pie not setting try using slightly less milk and cool whip. Also a tip if you're using a blender blend on a very low speed. Beating with a wire whisk is best but takes a very long time and wears out your arm. Our blender has a wire whisk attachment which works best!!! Hope this helps for all you guys who had a runny pie!!! Also if it lacks the pumpkin pie taste just add a little more pumpkin spice than it calls for. Play with the recipes for your taste:)
Good taste but a bit light on the pumpkin flavor. This pie was made with the graham cracker crust. The filling is a bit too soft. Even after chilling for 3 hours this pie falls apart when cut. It would really work better as a layered parfait instead of a pie.
We made this with our afterschool kids and they loved making and eating it. We made it in individual pie shells and everyone had their own. It was great and we plan to use it every year.
My daughter has a severe egg allergy and almost all pumpkin pie recipes have eggs. This pie is a great option that the whole family will enjoy.
Very good! Easy to put together. It was a fluffier version of a traditional pumpkin pie. I used a graham cracker crust and next time would like to try making the crust with half graham crackers half ginger snaps. I doubled the recipe to use the entire can of pumpkin puree and was glad I did. Everyone enjoyed the pie and the fluffiness made you feel better about having dessert. I topped with a thin layer of the whipped topping and sprinkled with cinnamon.
This recipie is very yummy and simple to make. I made it last year and came to this site to find the recipie again cause I had lost it. As the other review said it does tend to fall apart but the taste and ease more than make up for the small mess.
I was a little confused by this recipe because there is no 3.4 oz box of instant pudding - the largest is 1.5 ounce...so that's what I used. I should have used two (1.5 oz) boxes because the pie did not firm up very well. Even so it was WAY TOO SWEET. If I were to make this again I'd add maybe 1/4 to 1/3 cup of the whipped cream - if any at all. But I will not be making this again.
This recipe is sooo easy and a lot less time consuming than a traditional recipe. I have made this recipe for years and my family gobbles it up!
I made this with a class of children and they all loved it! We used a graham cracker crust instead of the regular pie crust - it was a hit from beginning to end.
