5 Reviews

My family loved this! I did not use the tortilla and added a dash of cloves. I also used 1/3 cup Stevia & 1/3 cup Xylitol in place of the splenda, because we don't use artificial sweeteners. Next time I'll add a full cup of sweetener to make it more dessert-like.

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Mom2MMCJ November 24, 2011

I made this exactly as it was written. It was ok but I think a few changes would make it a lot better... It definitely needed to be sweeter - I would add more Splenda (maybe 1/8-1/4 cup) and more cinnamon. The seasoning was too subtle for me. I will not use ginger next time. I served it with sugar free cool whip which was the perfect touch. I will definitely make it again with the changes mentioned above.

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lynniek January 19, 2010

Great pie! I made this today and it's really good. I'm not big into pumpkin pies, but this one was more custard like, but still held together well enough to get out of the pie plate in slices. I did up the Splenda per reviews, but it made it a bit too sweet, so next time I'll do what I should have done and follow the recipe. ;-) I also sprinkled about a tablespoon of sugar free candied pecans and a big handful of bacon crumbles on one half and pressed them in before baking. Sounds weird, I know, but bacon goes amazingly well with pumpkin. Not sure if the milk is going to spike my blood sugar, as I'm diabetic, but if it does, I might try this with soy next time. Thanks for sharing!

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Queen Roachie January 24, 2013

We tried this and it was pretty good. I followed the others by not using the tortilla and used a muffin tin and it was quite tasty. Thanks for the recipe.

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Chefjagflynn May 01, 2007

This so good!!!! I made mine with a muffin pan for more convience and they came out perfect. I didn't use the tortilla. They didn't freeze well at all. I have recommended this recipe to others. Thanks for sharing!!!!

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Mamaof4boyz December 28, 2006
South Beach Pumpkin Pie