Reviewed: Nov. 22, 2012

I made this pie for the first time today for my family's Thanksgiving dinner instead of our traditional pumpkin pie and it was a hit with everyone! My dad, who is a big food snob, even ranked in in his top three pies ever! After tasting this pie I don't know why anyone would ever settle for "just" a pumpkin pie. From now on this will be my family's Thanksgiving pie. Just a couple of changes I made after reading other people's comments here: I baked the pie for 30 minutes before adding the pecans and then baked it for 30 minutes more instead of the 20/20 recommended in the original recipe. Also, I baked it in a graham cracker crust.

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Reviewer:

Mary

Reviewed: Dec. 30, 2011

Very sweet and does need to cook longer as noted previously.

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Home Town: Urbana, Illinois, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Nov. 28, 2011

Really Tasty Everyone thought this was absolutely delicious. But my topping was very crunchy - the caramel part kind of solidified. When I made it I softened the butter and mixed in the brown sugar & nuts then spread on top. Maybe I should have melted the butter? Didn't affect the flavor - just made it harder to cut through the top that was crunchy into the bottom (that part was also delicious0.

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Rosie

Reviewed: Jan. 4, 2011

I'm the submitter of this recipe and would like to add a change... I suggest you change the first 1/2 of the cook time to 30 minutes and keep the 2nd 1/2 at 20 minutes to be sure the pumpkin is cooked throughly. Thanks!

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LISACAS1

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Dec. 2, 2010

Yummy!! Over the years my family had decided to cut back on its pies for Thanksgiving and one of my favorites to get cut was the pecan. This pie is perfect for the those who love pumpkin pie and pecan pies.Yummy it was like eating pumpkin pie and pecan pie. The only thing I added was some whipped topping and carmal drizzle. This will be the pie I'll be making for now on. My family and friends loved it and said it was a keeper. Thanks for a recipe that was not only easy to make but looked and tasted sooo delicious. I used the suggested cooking time and perfect for my oven. Oh yeah I thought it was just as good if not better than Paula Dean's

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scarlet

Reviewed: Nov. 8, 2010

The taste of this pie was very good but the consistency was a little to mushy for me.

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lobaeux

Cooking Level: Intermediate

Home Town: Lenoir, North Carolina, USA

Living In: Cabot, Arkansas, USA

Reviewed: Oct. 10, 2010

Not too sure what I did wrong but this pie did not "set" i ended up scooping it into bowls with ice cream. No one complained but it looked really unappetizing to me; tasted great.

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KitchenKlutz

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Reviewed: Sep. 11, 2010

I gave this a test run for the holidays. I have never made a pumpkin pie and the creation process was very new to me. I bought a deep 9-inch pie crust and feared that just the pie filling would over flow. When it was all done I could not be any happier with my first attempt. It was very yummy and it smelled wonderful. I will be making it agian (maybe with a few measurement tweaks)

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Ausy-ten

Cooking Level: Beginning

Living In: Fort Smith, Arkansas, USA

Reviewed: Dec. 26, 2009

Very easy to make..gotta admit, i am really not a big pumkin pie fan, but everyone else seems to be, so this looked like a pretty good recipe to try. YUMMMYYYY! Definately will make this again....I did have to cook mine about 10 more minutes than the recipe called for though...could be because I made mine in a stone pie plate.

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

Reviewed: Dec. 5, 2009

I used the caramel pecan topping from the recipe. I used the recipe from Libby's Pumpkin for the rest of the pie. I don't normally like pumpkin pie but this was absolutely to die for with the pecan topping! And since I used the other recipe, I did end up baking it quite a bit longer than this recipe called for.

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5 users found this review helpful