Reviewed: Nov. 12, 2007

Great! It's become a Thanksgiving tradition!

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mybabiesmomma

Cooking Level: Intermediate

Home Town: Mapleton, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Nov. 12, 2007

I've tried several recipes for pumpkin pie in the past, and this is by far the best!

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MissyLakes

Cooking Level: Intermediate

Living In: Shelbyville, Indiana, USA

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Reviewed: Nov. 11, 2007

This recipe turned out fantastic. I'm a big fan of pine nuts (pignolias) and used them instead. What a fantastic flavor! One taste-tester said it looked and tasted like a pie from a professional bakery.

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CAROLYNN SISNEROS

Cooking Level: Intermediate

Living In: Santa Fe, New Mexico, USA

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Reviewed: Nov. 7, 2007

the best pumpkin pie ever! I substituted the pumpkin puree and used pumpkin pie puree instead, thus not adding the nutmeg. I still used 1 teaspoon of cinnamon. also didn't have sweetened condensed milk, so followed previous reviews, and used 1 can evaporated milk, 1 cup white sugar, and 1/2 cup brown sugar. turned out absolutely AMAZING. though using the substitute results in like around 2 cups of leftover pie filling with one 9" deep dish pan. also cover the crust with foil to prevent it from burning. :) you can also forgo the streusel and melt dark chocolate and drizzel on top. an amazing combination!

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Jamerica

Cooking Level: Beginning

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Reviewed: Nov. 3, 2007

I have made this pie two times now and am just getting around to rating it. I am not a fan of pumpkin pie but I can eat this one. It has more of a "mousse-like" filling, not as dense as your regular pumpkin pie. I made this for my husbands work and it was a hit. I followed the recipe to a tee, all except the crust. I used a graham cracker crust and it was great! Thank you for sharing.

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mamazilla

Cooking Level: Expert

Living In: Union City, California, USA

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Reviewed: Nov. 1, 2007

I was left w/ a lot of filling, so I made little cupcakes. Next time, I'll use a deep dish pie crust (or maybe even bake my own)!! Topping makes this pie GREAT!!

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Nicki

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Reviewed: Oct. 26, 2007

Great!

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Isa Kiehnle

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2007

I will say this pie was alright. I definitely prefer the traditional, dense pumpkin pie to this airy/soufflé type. I (stupidly) used a generic condensed milk... BAD idea, the pie part tastes like condensed milk with a little pumpkin added in. The topping was nice for nut lovers. Next time I think I will use a traditional, dense pumpkin pie recipe, then use the topping for it... but I think the walnuts or pecans need to be chopped super finely.

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mariealicia

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Reviewed: Oct. 10, 2007

I don't add the nuts (allergic), but this pie is awesome with out them and it is always a huge hit with family and friends.

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EDENJ

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Reviewed: Oct. 8, 2007

This is the second Thanksgiving dinner I have served this lovely pie at. My son asked me if I was going to make "that pie" again (12 yr. old). My adult daughter make a face when she heard the pie was going to be pumpkin but tried this one and was picking crumbs from her plate. I used Bakers Secret Pie Crust from this site and it was perfect. Thanks so much for sharing.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 8, 2007

I am not a big fan of pumpkin pie, but I really loved this. I will make this again and again!

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HUTCLA

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Anoka, Minnesota, USA

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Reviewed: Oct. 8, 2007

We make two at a time because it is devoured so quickly!!! I make one with and one without the nuts. This is a family staple. I let the kids have a slice for breakfast.. hey, its better than eating poptarts!

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Marcia G

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Reviewed: Oct. 1, 2007

this was my first pumpkin pie and it turned out great! husband really liked. the topping was yummy too. i wish it had been a little firmer, though, but it was still excellent and very easy.

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alexandra.matson

Cooking Level: Beginning

Living In: Racine, Wisconsin, USA

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Reviewed: Sep. 11, 2007

I have used this recipe for several years and it gets rave reviews every time! I do use Fat Free Sweetened Condensed Milk to cut down fat, 2 cups of fresh Pumpkin Puree rather than canned, and I ground a cinnamon stick in a coffee bean grinder for better flavor. This recipe is excellent with or without the streusel topping. For some added nutrition, I have also added Flax Seeds to the Pumpkin Puree; however, if doing this, then I cut back on the streusal topping since flax seeds add a nutty flavor.

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Jain

Cooking Level: Expert

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Reviewed: Sep. 10, 2007

THIS WAS MY FIRST PIE, AND IT CAME OUT BEAUTIFUL! EVERYONE LOVED IT. EVEN THOSE WHO DON'T LIKE PIE . I DID USE A GRAHM CRACKER CRUST INSTEAD FOR THE REGULAR PIE CRUST.

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Gidget Bones

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Aug. 17, 2007

very good and easy. almost had a hard time getting all the topping on. you could 1/2 the topping and it would still be good.

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24rebecca

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Reviewed: Jul. 19, 2007

I have made this three times and it never fails to disappoint. My kids ask for it throughout the year!

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bizzymom

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: May 22, 2007

This pie is to die for. I love pumpkin pie and this is just the ultimate. Thanks for the recipe.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 13, 2007

This was perfect the best pie I ever made, didn't change a thing. Way to go on a great recipe.

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SPITTEN

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Reviewed: Apr. 7, 2007

Wow. This isn't your traditional pumpkin pie. It was so hard not to dig into it and taste it before the company came. It made the house smell wonderful.

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