Reviewed: Nov. 27, 2009

my bad......the recipe called for sweetned cond milk, and I used evap milk! now this will make it very bland :)

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Reviewed: Nov. 26, 2009

Beware: the recipe calls for SWEETENED condensed milk. We had regular condensed milk on hand, and used that without adding any sugar, and the pumpkin part came out extremely bland. I would have rated this pie a 1-2 based on our experience, but I guess it wasn't their fault that we didn't use any sugar. The topping was pretty decent but there were a lot of nuts.

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gomundson

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Reviewed: Nov. 26, 2009

Perfect as is. I didn't change a thing and it was really delicious. I think this may be a new holiday tradition for my family.

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Molly

Cooking Level: Intermediate

Living In: Forestville, California, USA

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Reviewed: Nov. 26, 2009

Very nice! I grew tired of pumpkin pie several years ago. But when I saw this, I had to try it and I'm glad I did. The topping is excellent and the pumpkin filling is very good. I didn't need whipped cream or ice cream for mine! And my family loved it too!

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Jackie

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Reviewed: Nov. 26, 2009

This was pretty straightforward. This was the first time I whipped egg whites and had them actually whip up firm. I did chill my Kitchen Aid bowl, whip and I kept my egg whites in the fridge until go time. I did add a little ground cloves, a capful of vanilla extract and used pecans instead of walnuts. I don't know what whipping the egg whites does, I did had a fluffy high pie until an hour after bake time. Then, it fell. I might skip that step next time and see if it REALLY makes a difference. This might be really good with a touch of maple flavoring in the pumpkin mixture. I also might take another reviewers advice and add just a little more flour to the topping. This is a very pretty pie and really not all that difficult to make. I'd make this again, with a few changes.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 26, 2009

Made this exactly as it is written! It looks just as beautiful! My family loves it... I chose it mostly because my sister just married a man with the last name Brown so I thought it would be cute to come with this pie's name. SUCCESS!

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luloo

Cooking Level: Expert

Living In: Oak Harbor, Washington, USA

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Reviewed: Nov. 25, 2009

I just made two of these today. Easy recipe. For the first pie I followed the original directions of the egg whites and the ingredients was quite high in the pie plate. The second pie I did not whip the egg whites to see if there was a difference and this pie wasn't as high as the first one. Although, after baking, the second pie had risen to the height of the first pie, then as they cooled, they both fell. lso, I forgot to take the foil off the edges but the crust came out fine. And finally, I doubled the topping and it was too much, so I'll take some off. I'm making whipped cream to go with this on the side. I sure would like to know if the pie is supposed to fall.

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Faith7Fairfield

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Reviewed: Nov. 25, 2009

I've been making this pie for almost 6 years now and I've never had a complaint. My husband won't let me make a different pumpkin pie now since this is his favorite. I use pecans instead of walnuts since I like them better and I also add a pinch or so of ground cloves for a little extra spice. Such a great recipe!!

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Marie B.

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Reviewed: Nov. 24, 2009

two words....SIMPLY AWESOME!

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tahzammela

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Reviewed: Nov. 23, 2009

i made this exactly as the directions and it is SOOOOO good. it is the best pupkin pie ive had and the streusel gives it a little something extra. the streusel is sweet tho. will def make this again

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manda panda

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Reviewed: Nov. 23, 2009

I made this pie today for a sick family friend of mine and I had my mother try a slice before I took it over and she said: 'Make this for our thanksgiving!' I take it was a great pie.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Nov. 23, 2009

Oh.My.God. I used fresh pumpkin (it makes a world of difference). Positively the best pumpkin pie, hands down. I followed the recipe to a T, aside from using fresh pumpkin. Wow.

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freedumryde

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

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Reviewed: Nov. 22, 2009

DELICIOUS!!!! Very easy to put together, an absolute no-brainer! This custard was very light, not heavy like traditional pumpkin pie filling, but had all the traditional flavor. I used graham cracker crust for my pre-Thanksgiving/Christmas test of this recipe and it fits the bill to a T! The only thing I added was a little bit of ground clove and a little vanilla extract. This is my go-to Pumpkin Pie recipe from now on. And the strudel really makes this pie special. For me, this recipe made two shallow (er)graham cracker crust pies. This recipe is to DIE for, forget all the haters that said it was too bland or not sweet enough!

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TheresaL

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Nov. 22, 2009

My mother in law has me make this every year, she thinks it's the best ever. I think its pretty awesome for pumpkin pie. Will continue to make it.

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googoox3

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Reviewed: Nov. 22, 2009

OMG soooooo DELICIOUS!!!! You will not regret trying this recipe. I tried this recipe for the first time about 3 years ago and have never rated it until today. I have been making it every Thanksgiving & Christmas since then. Everyone who tries it ends up asking me for the recipe and telling me how delicious it truly was. Thanks to the Brown Family for such a terrific recipe & if you have any other recipes to share...keep them coming!!!!

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Cindy A.

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Reviewed: Nov. 18, 2009

My husband LOVED it!! Now he thinks I'm the best baker in the world! Used 16oz of fresh pumpkin instead of canned. Recipe makes two 9" pies.

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sara_titini

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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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Brown Family's Favorite Pumpkin Pie

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