About this recipe: This is a no bake pumpkin pie, which is quick and easy to make. A shortcrust pastry case is filled with a fluffy pumpkin filling, made with pumpkin puree, spices, instant vanilla dessert and whipped cream. It's perfect with a dollop of whipped cream.
I have not used this particular recipe but i bake a lemon pie thats the same idea. If you're having problems with the pie not setting try using slightly less milk, and cool whip. Also a tip if you're using a blender blend on a very low speed. Beating with a wire whisk is best, but takes a very long time and wears out your arm. Our blender has a wire whisk attachment which works best!!! Hope this helps for all you guys who had a runny pie!!! Also if it lacks the pumpkin pie taste just add a little more pumpkin spice than it calls for. Play with the recipes for your taste - 04 Nov 2007 (Review from Allrecipes US | Canada)
Good taste, but a bit light on the pumpkin flavor. This pie was made with the graham cracker crust. The filling is a bit too soft. Even after chilling for 3 hours, this pie falls apart when cut. It would really work better as a layered parfait instead of a pie. - 22 Nov 2001 (Review from Allrecipes US | Canada)
We made this with our afterschool kids and they loved making and eating it. We made it in individual pie shells and everyone had their own. It was great and we plan to use it every year. - 12 Nov 2007 (Review from Allrecipes US | Canada)