Reviewed: Nov. 12, 2009

flavor was ok but my family did not like the texture at all. it was like eating applesauce pie. :/

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scott's sunshine

Cooking Level: Expert

Home Town: Ravenswood, West Virginia, USA

Living In: Grove City, Ohio, USA

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Reviewed: Nov. 9, 2009

This was a good pumpkin pie recipe, although nothing special. I thought it was a little bland too. I doubt I'll make again.

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

This is well worth the effort! I have made this for Thanksgiving 2008 & 2009 and everyone raves! A hint when making the apple butter I don't use a slow cooker, I cook on the stove approx 1 hour then transfer to blender. Puree well and return to stove approx another 30 min and it is excellent. I freeze the left over apple butter. The pie freezes well too. Good luck.

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Myrna653

Cooking Level: Expert

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 18, 2009

The bake time is a little off. It should be 400 degrees for 40 mins. The recipe came from FN. With the addition of the topping.

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Jeff

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Reviewed: Oct. 13, 2009

I made this exactly as instructed and it was delicious! I loved the topping. The topping is what makes this pie unique, so don't skip it. This pie isn't much different than a regular pumpkin pie as far as flavor goes, so don't expect something wildly different. It's just good pie!

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KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

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Reviewed: Oct. 11, 2009

Not my favorite. I will stick to traditional from now on!

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 5, 2009

Awesome pie, was a hit with boyfriend's family at thanksgiving. I did increase the spices just a little bit and didn't include pecans cause I hate them. Will make again this year!

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cnichols41

Cooking Level: Expert

Living In: Norfolk, Virginia, USA

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Reviewed: Sep. 15, 2009

I certainly agree w/DFW STARK that when rating a recipe you are to rate the recipe as it is written, do not rate it with your changes. Otherwise its not a correct rating on the recipe.This recipe is very good if you're wanting something with a bit of a twist from the original.

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Alex

Cooking Level: Expert

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Reviewed: Mar. 20, 2009

I thought it was ok, but not great. I think this could be because my apple-butter was a no sugar added kind, but the pie was tart and not very sweet. Anyway, it wasn't a favorite in my family.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Mar. 2, 2009

This was ok, not as much of a differnt taste as I was expecting. There was nothing wrong with it. It was very smooth.

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Tara Gosse

Cooking Level: Professional

Home Town: Grayson, Kentucky, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Feb. 18, 2009

Absolutely delicious with no changes, except that I made my own crust (Ruth's Grandma's Pie Crust) with another recipe from this site. Yum!

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bljersey

Cooking Level: Beginning

Home Town: Morristown, New Jersey, USA

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Reviewed: Jan. 8, 2009

This recipe was pretty good, but I have other Pumpkin Pie recipes I like better. :)

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mrslisashoe

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Dec. 29, 2008

Delicious! I quite enjoyed this one. The apple butter flavor was very subtle though so I'm not sure it will be a favorite over regular pumpkin pie. I think it is best with a honey graham cracker crust... it was perfect!

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shik shak shok :]

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 19, 2008

WOW! This is so good, everyone told me it was the best pie they have ever tasted! I never thought of this combination before and am so happy I tried it. This is going to be a new fall staple for me!

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sugarbunni

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

Wonderful, however I would suggest putting the topping on either mid way through cooking or at the beginning. I followed the directions and I had to get it to carmelize with the brioler. Otherwise an outstanding recipe!

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Kenzi008

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Reviewed: Dec. 3, 2008

Made exactly as written. (And really, if you are going to rate a recipe, shouldn't that be a requirement?!) I was really disappointed! I REALLY wanted to like this recipe. I was hoping for a pumpkin pie that was jazzed up a little. Unfortunately, the apple butter completely overpowered the pumpkin. It didn't taste like pumpkin pie at all. I suppose if you are wanting something that isn't like a pumpkin pie this would work. I'm going to be going back to my old standby--the recipe from the back of the pumpkin can.

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DFW Stark

Cooking Level: Intermediate

Home Town: Levelland, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 1, 2008

Delicious recipe! I made this and it was a hit. The most common compliment I received was "Wow, I've never tasted anything like that before!"

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Christa

Home Town: Shrewsbury, Massachusetts, USA

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Reviewed: Nov. 30, 2008

I made this pie for Thanksgiving and it is very good for something a little different. However, if you are hankering for just plain old-fashioned pumpkin pie, save this recipe for another day. It is a delicious pie!

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gertrong

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Reviewed: Nov. 27, 2008

It was just OK... I used an apple butter from a local farm that didn't have all the added sugar of the store-bought variety. Maybe that made a difference. It looked beautiful but was too spicy and not very sweet. It wasn't what I expected.

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christo

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Reviewed: Nov. 26, 2008

This recipe is amazing. I made my own apple butter and puree my own sugar pie pumpkins to go into it. Only problem I had perfecting (which I have since done) is the crust if it's cooked in a tin pie dish. You have to precook the crust (10 mins at 350) and then prior to putting the whole pie in the oven cover the edges of the crust with tin foil so they don't burn. It's come out perfect this way. Nothing is burnt and it's very very tasty.

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Raven

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