Reviewed: Nov. 7, 2009

Incredible pie, follow the recipe precisely and it'll turn out perfect! Definitely include the walnut struesel - the best part! This was much appreciated y all our guests at a Halloween party!

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Rima

Cooking Level: Beginning

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Reviewed: Oct. 24, 2009

Amazing. I've made it 3 times in 2 wks and my husband just keeps buying pumpkins and begging for more! I use fresh pumpkins for it, and it tastes great!

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cognac

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Reviewed: Oct. 21, 2009

Well on behalf of my family, I give this a 5 star rating. My dad who is SUPER picky, said it was the best pumpkin pie he has EVER had. And I had lots of others say it was great. I did use real pumpkin, I don't know if it changes the consistancy or what have you, but I thought the pie was quite moist. I would like to try it with pumpkin from a can. Considering this was my first pumpkin pie ever, and one of the first pies I've ever made, I think it turned out pretty good. I did love the topping, and Im not a walnut fan. Also I didn't feel that there was enough spice in the pie. I like it really spicy to bring out the pumpkin flavour. I even baked the pie a day before hand hoping the flavours would come out. So I would probably add more spices. I will definatly try this pie again! Thanks for sharing!

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CINDEES

Cooking Level: Intermediate

Living In: Vernon, British Columbia, Canada

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Reviewed: Oct. 21, 2009

This pie is wonderful. So quick and easy to make. It's light and has just the right amount of sweetness. The only change that I made was omitting the nutmeg (didn't have any) and I added some cloves to give it the flavor of my usual pumpkin pie. I used a regular 9" pie plate and had difficulty adding the nut topping. It kept rolling off the rounded top of the filling so a deep dish plate would be a better choice. I think that the nut topping sets it off nicely as a notch above the average pie. Just be careful not to burn the crust. I covered the whole top with fold about 15 minutes before it was finished. I will be serving this for my Christmas dinner.

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Bonnie

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Reviewed: Oct. 19, 2009

I am not sure I understand this pie. The topping did not seem to go with the filling. The spice blend seemed very off and the filling was not very sweet like a pumpkin pie. No one ate more than one piece after trying. Not sure what was missing.

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Sarah

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 15, 2009

Great recipe! Only had white sugar on hand for the streusel, so I added a glob of honey (just for the flavor). Kids both loved it!

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L

Cooking Level: Intermediate

Home Town: Port Credit, Ontario, Canada

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 13, 2009

This was my first time making pumpkin pie and it turned out pretty good. I didn't add the streussel topping though - it just doesn't seem right on a pumpkin pie. Anyway, this pie was no better or worse than any other store-bought pie I've ever had, but it was really easy to make (although it is by no means made "from scratch"). Thus, 3 stars. I would make this pie again, but will keep searching for a better recipe.

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katze

Cooking Level: Beginning

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Reviewed: Oct. 12, 2009

this was excellent,used the pie receipe from the libby's can, but left out all the spices except cinnamon and added some kalua instead of vanila. forgot to put in two tablespoons of flour, which I thot was a good thing, because the topping (I used pecans instead of the walnuts, much better)wasn't as died out or as hard, because the nuts help to absorb the butter you don't need the flour. baked for 1 hour ten minutes without crust burning.I did it a little longer because you pull the pie out of the oven to put the topping on with the timmer still running, and with the topping on, it needs a little more time to cook the pumpkin.and yes it does get better the longer it sits, best pumpkin pie I have ever tasted

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stockstar

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Reviewed: Oct. 12, 2009

It was pretty good. I did like that it was very pumpkiny and not terribly sweet. I am going to add some cloves next time to bump up the spice. It was a very nice and fluffy pie and not dense like most. I didn't add the streusel.

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Cami

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Oct. 11, 2009

This recipe makes THE BEST PUMPKIN PIE!! EVER! This is my first time making a pumpkin pie. I followed the directions exactly as stated (except I omitted the streusel topping) and it turned out to be the most delicious pumpkin pie i've ever tasted and it was easy to make! It came out looking gorgeous as if it came from one of the high-end bakeries. It wasn't too sweet, just perfectly sweetened and the pumpkin pie spice was just right. Texture was light and fluffy. This will be my first and only pumpkin pie recipe that I will ever use. Thank you Carol A.!!!!

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Jenny

Cooking Level: Beginning

Home Town: New Westminster, British Columbia, Canada

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Reviewed: Oct. 10, 2009

First time making pumpkin pie from scratch (for whole family for Thanksgiving no less) and this was fantastic!!! My Mom told me it was even better than hers (a huge compliment) and asked me for the recipe :) The only thing i 'changed' was the amount of condensed milk, since the only available can size would have had me using 1.3333 cans...and try to measure that in condensed milk! but it worked out great using only one can! Doubled the recipe to make 2 pies and had a bit leftover which i just made into a couple pumpkin filling muffins. Awesome recipe! thanks so much for sharing!! :)

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aluminum_chef

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Reviewed: Oct. 7, 2009

This pie came out very tasty, even without the streusel topping. The only reason I'm giving this four instead of five stars is that, the pie was very good, but lacked that little something to make it just perfect. I think adding 1/4 teaspoon ground cloves would be the perfect touch to make this a five-star recipe.

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Kashmir

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 7, 2009

Great recipe! Perfect amount for 1 deep dish pie. I would probably wait 5 or 10 minutes after putting the pie in @ 350 before I put the streusel on because it did get just a bit too brown. Make sure you cover the edges of your pie crust also because those will burn quickly with this recipe! Other than that it was beautiful,easy and delicious! Will make again! Thanks for the great recipe!!

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Bella Donna

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

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Reviewed: Oct. 2, 2009

Don't char the streusel.

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toothrees

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Reviewed: Sep. 28, 2009

I didn't have any brown sugar so i left off the topping. But my goodness, this pie needs NOTHING! I used a little more spices than the average joe, but I prefer a very flavorful pie. Even my roommate, who doesn't like pumpkin loved it! It was *almost* too much for a deep-dish pie crust, and the filling's almost an inch higher than the crust but its so light and fluffy that its not overwhelming. Mine did take 20 minutes longer than the suggested 40 minutes and I did have to tent the edges with foil to keep them from burning before the middle was finished, but with results like this who could complain?

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Nicole

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Reviewed: Sep. 27, 2009

A wonderful pumpkin pie! I used fresh pumpkin puree, as I cannot find the canned here in Thailand. I did NOT add the walnut topping-it was still great. Shall add that special topping for a Thanksgiving treat.

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Kelly Htoo

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Reviewed: Sep. 25, 2009

All I can say is wow, yum, loved pumpkin and love it more now! No changes, absolutely a dream for your tastebuds!

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Bridgette

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Reviewed: Sep. 21, 2009

I made this pie for a dessert competition and won third prize! The very first pie I have ever made, and it came out great, with such a lovely consistency. I will definately be making this pie again.

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Nicki

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 26, 2009

Very good pumpkin pie! The streusel is beautiful. Followed directions as written and it's perfect!

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Aug. 17, 2009

I love the classic pumpkin pie, but this was still delicious. My like the lighter texture and the spices than my typical pumpkin pie. Thanks for the recipe.

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PAEDIRT

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Brown Family's Favorite Pumpkin Pie

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