Super good! My husband doesn't like pie crust, so with the flour making it just a little extra firm around the edges it meets both our requirements. I like crust. I dump everything in a bowl and have mixed both with a mixer and by hand. It is firm and dense. I always refrigerate before serving because it seems to enhance the flavor. Never mushy!

I assumed you just mix all in a bowl and pour into a pie plate. Does anyone grease the pie plate first?

Nope!

Asking me to make a pie crust is like asking me to climb Mount Everest, Impossible! For me to make a pie crust is hard and I truly hate it. When I found this recipe I fell in love with it. So easy to make it and taste even better.

I love this recipe because it has no crust. Where the crust should be it is kind of crispy. It taste like heaven to me.

Just made this today, it turned out really good. And yes it did make a bit of a crust of its own. I'm glad I tried it. I don't really care for traditional crust, so this is a great alternative.

I'm horrible at making pie crust so this recipie was perfect. I added my own spice choices: 1tsp cinnamon, 1/2 tsp of ginger, and 1/4 tsp of cloves. In one recipie I used evaporated milk and in the other I used coconut milk. I also used almond flour in place of white flour. They both came out yummy!

This is a great, great, great recipe. I made it with fresh pumpkin (pumpkin pie variety) and it was wonderful. My kids loved it and so did the hubby. It doesn't make its own crust but it does have the consistency of budding (bread pudding). Its firm but oh so yummy. Thank you to whomever posted this recipe. My family loves it.

Made this pie with almond flour, almond milk and Splenda. Worked perfect. Better chilled.

I made it with Gluten Free all purpose flour (Bob's Red Mill) and sweetened condensed milk. It was an awesome dessert for my GF family members.

Awesome!!! I googled pumpkin pie no crust and out popped this treasure. I've made it as-is and with some dietary adjustments and comes out perfect each time. For those entertaining going paleo, I replaced sugar with 3 tbsp maple syrup and one in honey and used almond milk instead.. Then added 2 1/2 tbsp of arrowroot powder and an extra egg to help it thicken and get that fluffy texture. Super fun to make, even better to eat!

Thanks for this recipe! I baked it in a toaster oven at 350°F for 10 min. and 275-300°F for 35 min. and it turned out great!

Wow, delicious! I have to eat dairy-free and gluten-free, so no crust is great! I used gluten-free flour, hemp milk cuz it's creamy, half a cup raw sugar and 1/4 c. molasses, and I'm allergic to egg yolks so 1/3 c. Egg whites and egg replacer equivalent to two eggs. It turned out perfect!

This recipe turned out perfectly with 1% milk and I used raw sugar. I am at high altitude, so used a tsp more flour and baked 10 mins longer. The texture was perfect. I didn't get any kind of "crust" action going on, but I'm good with that. I will do this one again and again and again!

I use cooked, mashed fresh pumpkin. Now the thing about fresh pumpkin is that it has a higher moisture content than canned, so I used 1/3-1/2 cup INSTANT SKIM MILK POWDER instead of liquid milk. Also I use 1/2 white & 1/2 brown sugar. AND I have found that you can get away with mixing it right in the pie plate! It's a hit; thanks for this recipe!

I have tried this pie but I have put my own twist to and used sweet condensed milk in place of the milk and the pies were AWESOME!!!!!!!