I have always been a fan of the Libby's pumpkin pie recipe, but I live in Japan, and the evaporated milk that the recipe and just about all pumpkin pie recipes call for is pretty hard to find here. They do have sweetened condensed milk in all the supermarkets however, so that is why this recipe appealed to me. I used kabocha (Japanese pumpkin) instead of the canned pumpkin. My kabocha was 2 lbs and produced about 2 cups of puree. I also added 1/4 tsp cloves, and I baked the pie in a ready made graham cracker crust. It turned out great! I will definitely make this a few more times while kabocha is still in season.

Reviewed On: Oct. 24, 2009

I substituted white sugar for brown sugar, left out the cloves, and added vanilla and applesauce. I also made it into muffins. Very delicious!

Reviewed On: Oct. 3, 2009

I liked this. Quick and easy.

Reviewed On: Aug. 17, 2009