Reviewed: Nov. 30, 2009

This is a very good recipe. My family loved it. I made pumpkin pie tarts in my cupcake tin with the extra filling and it was delicious. Thank you.

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BrittSaily

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Reviewed: Nov. 30, 2009

It was delicious and really easy to make. It tastes so good the next day, maybe even better than the day you make it! Thank you for the recipe :)

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petiteamy

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Reviewed: Nov. 30, 2009

delicious recipe! I omitted the topping and the pie was super easy and tasty!

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M. Bailey

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Reviewed: Nov. 30, 2009

I mostly used this recipe for the topping. I used fresh pumpkin puree and homemade crust. The topping turned out beautifully! But the topping to pumpkin ratio seems a bit overwhelming so I may crush the walnuts next time and see if I can't get a thinner layer so the pumpkin flavor can come through more. Overall a great recipe, especially if you have family/friends who don't particularly love pumpkin.

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Monika

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Reviewed: Nov. 30, 2009

This rocked. I omitted the nuts because of an allergy, but otherwise followed the recipe and it turned out quite nicely. Best pumpkin pie I've ever had!

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sweetjunkie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 30, 2009

We really, really enjoyed this pie. Other than adding some ground cloves, I changed nothing. I did skip the topping because I wanted pure pumpkin taste. Will make again for sure.

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Caryn

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2009

Big hit. It was about 4-1 on the topping, so next time I'll do 4 parts topping 1 part without. Made it exactly like recipe said except for the nuts. My wife even liked it, and she's not big on pumpkin pie.

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Brownie

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Reviewed: Nov. 29, 2009

Everyone liked this pumpkin pie more than my traditional stand by.

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Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 29, 2009

Fabulous! Probably the best pumpkin pie recipe I've found. Not too strong and not too sweet. My family LOVED it. This will definitely be my standard pumpkin pie recipe!!

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PSBIZ

Cooking Level: Intermediate

Living In: Cumming, Georgia, USA

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Reviewed: Nov. 29, 2009

Made this for Thanksgiving and it was okay. I added extra spices as some reviewers did but it still did not have enough of a spicy flavor to it. Also, the pie was not very pumpkin-y. I think I'll stick with the Libby's recipe on the can.

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 29, 2009

Great recipe. The toping almost tasted like it was burned, but once the pie was chilled and we added whipped cream, it was delicious. I wouldn't make a pumpkin pie any other way now.

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Glenn

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Reviewed: Nov. 29, 2009

This recipe is always a winner. I have tried others but always keep coming back to this. Also, whipping the egg whites gives a MUCH better result. I wouldn't recommend skipping that step!

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KATIEK1013

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Reviewed: Nov. 29, 2009

This recipe turned out a beautiful pie. It is good, but my family prefers the recipe on the pumpkin can. The streusel topping overwhelms the normal pumpkin pie taste that we all love.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Nov. 28, 2009

There aren't enough stars for this pumpkin pie! I followed the recipe exactly and added two teaspoons of vanilla extract. Everyone raved about it! The streusel topping is incredible and the pie itself makes a great presentation. I served it bourbon whipped cream from this site.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 28, 2009

BIG hit with the family! Instead of separating the eggs, I just mixed everything together. I also cut out the nutmeg and ginger and added two teaspoons of pumpkin pie spice and an extra teaspoon of cinnamon. I added a 1/2 teaspoon of vanilla as well. Came out perfect! Remember to bake the pie crust before adding the filling for about 10 minutes so the bottom doesn't come out soggy and wrap the crust with foil when baking the pie. LOVED the streusel topping; I made it both with walnuts and pecans and both turned out excellent!

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wickedeyes

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 28, 2009

Everyone loved this, will make again!

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GEORGESGIRL99

Cooking Level: Expert

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Reviewed: Nov. 27, 2009

I don't like pumpkin pie but some of my family does, so i made this for thanksgiving dessert. They enjoyed it! I made recipe as is except ommited the ginger, and added more cinnamon. Also used a frozen deep dish pie crust, and omitted the streusel.

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foodlover23

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 27, 2009

Followed directions exactly and got rave reviews from everyone at Thanksgiving! thanks for a new favorite fall recipe!

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 27, 2009

I probably could of cooked this a little longer than it stated, it was a little mushy on the inside but tasted awesome.

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snoozy621

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Reviewed: Nov. 27, 2009

It alarmed me that there was no sugar in this pie (it just alarms me in general if there's no sugar in food I'm about to eat), but it turns out the sweetened condensed milk took care of it. This pie didn't taste like a store bought one, but one that was truly home-made. Definitely steal-able from a window sill.

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