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We adore pumpkin pie, but a good pie crust is problematic for the low salt-fat etc. plan -- and this fit the bill perfectly! Great texture and taste. I made it with skim evaporated milk, Splenda, and the "Just Egg Whites." I liked that it didn't need a water bath. Baked it in a rectangular pyrex baking dish -- it took about 10 extra minutes or so, but that worked out fine, too. Thanks for the recipe!

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Torachef 1997 November 07, 2010

Fantastic!! A wonderful alternative to full-fledged pumpkin pie . . . I don't even miss the crust. I substituted low-fat eggnog for the skim milk and then topped the final product with almonds--deLISH!! I highly recommend this one :)

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culinarycraze December 31, 2010

Very good! This was very easy to prepare. I used fat free evaporated milk and garnished the cream with a little of pumpkin pie spice. Thanks for sharing!

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Starrynews February 20, 2010

This is a great recipe! It's aptly named, as it is a cross between pumpkin pie & custard. I made it using Splenda, lite evaporated milk and Just EggWhites. I halved the recipe (just 2 of us) and got 4 servings (with my ramekins). This is destined to be a family favourite, both for ease of preparation and taste!!! Made for Everyday is a Holiday Dec'09. Thank you for posting.

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Sweet PQ? December 03, 2009

Very nice and goes together quickly. Spices were perfect for us. I did half the recipe, used fat-free half & half for the evaporated milk, 2% milk for the skim and splenda for the sugar, decreasing the calories even more. Thanks for sharing. Made for SweetTraditions Special Event. :)

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~Nimz~ November 07, 2009

This is a great recipe. Very easy to make, and even my fiance, who is the pickiest eater in the world, loved it. I will be making this one often.

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MissKate November 20, 2008

I loved this dessert. I used splenda in place of the sugar making it suitable to the weight watchers core plan. Thanks for posting.

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Dreamer in Ontario January 29, 2008
Abby's Pumpkin Pie Crustless Custard