'Piece of cake' to make and very good. Literally took 5 minutes to combine everything and put into pie pan. Was not 'mushy' at all, definitely will make again.

This did make a slight crust, and was so good, my husband thought I should pass it on to his mother. I had no individual spices on hand, so I used 4 tsp. of my Pumpkin Pie Spice, which already had some sugar, and added an extra tsp. of cinnamon. I will definitely make this again, and pass the recipe around.

I and my family really liked this - my son really doesn't like crust so this really hit the spot with him. Simple and to the point. So thank you so much for the person who was nice enough to share this with this web site.

This recipe was delicious, however, not exactly what I expected. I followed the recipe to a "T" and failed to see where, "It makes its own crust", as someone else commented. One word of advice...REFRIGERATE the pie overnight (or several hours before serving) so it can "set". Otherwise, it will be soft and mushy! (I didn't bother serving it to my Thanksgiving Day guests for this reason!) Great recipe for those wanting to spare the calories, but I would rather have the crust!

This pie was delicious! I had some leftover pumpkin and needed to make something with it, but didn't want to take the time to make a crust. It was everything I hoped it would be topped with whipped cream.

Was looking for a pumpkin pie recipe without a crust to simply cut back on the carbs and fat. Tried this one first and it is delicious...although I did alter the ingredients just a bit, only because it's what I had on hand at the time. I reduced the sugar to 3/4 c. and used canned milk rather than fresh milk. I used 1 tsp. cinnamon and 1/4 tsp. cloves. I topped it with a dollop of homemade whipped cream (1/2 c. heavy whipping cream, 1 tsp. sugar, 1/2 tsp. vanilla beat to stiff peak stage). Yummy! My family and I didn't even miss the crust like we thought we would.