This pie was TERRIFIC! It was delicious and I loved not making a crust. In a pinch, I learned that there is an emergency replacement for evaporated milk (reconstitute non-fat dry milk, but reconstitute with only 60% of the required water). I used fresh lemon zest, as I didn't have an orange. This recipe was immediately labeled a family favorite. It smelled so good coming out of the oven, we ate a piece while it was warm. Thank you for a wonderful recipe!
This is really good. I had to use regular evaporated milk because I was out of the fat free kind. I used the egg whites, a white wheat flour, and splenda instead of sugar. I did use regular brown sugar on top. This was a really pretty pie that had great flavor and texture. While it looks like it will be dense, it is light and fluffy. The only thing was, we preferred it warm instead of cold. Thanks for a good one.
I accidentally reviewed this recipe instead of another. Gave it 5 stars so as not to mess up the stats.
Pumpkin pie/custard perfection, even without the crumb topping.
This really is a wonderful dessert. I am not a fan of the store bought graham cracker crusts b/c they aren't reliable (have yet to discipline myself to make my own!). This was our Easter dessert & it worked great! NOT the fault of the recipe--but I made the filling w/o the Eggbeaters my first attempt & had to throw it all out b/c I'd already stuck it in the oven. GRR! I used Splenda for the sugar & had no orange zest. The topping was nice :-). I used a 9 inch pie pan & spray it w/ nonstick cooking spray WELL! My pie stuck a bit! Baking time for me was a bit over an hour. Actually, I liked the chilling part so the pie could "solidify" & be easier to cut. We did warm it up in the microwave though & put fat free whipped cream on top. Pumpkin flavor was fantastic. Thank you for sharing!