This is my all time favorite pumpkin pie recipe. As pumpkin is my favorite kind of pie, I've experimented with many different recipes: varying combinations of different sweeteners, different kinds of dairies, different number of eggs, different combination of spices. This recipe gives you just the right amount of sweetness, a vibrant orange color, and a perfectly rich custardy texture. Many other recipes just turn out dry and mealy.
Like many others, I substituted cloves for the Chinese 5-spice, which I did not have on hand. I also used fat free sweetened condensed milk.
To mix things up, sometimes I like to make mine using a graham cracker crust: combine 6 tbsp melted butter, 1 1/2 cups fine graham cracker crumbs, 1 tsp ground cinnamon, and 1/3 cup white sugar. Press the mixture into your pie dish and refridgerate for about an hour before filling. You will definitely need a crust shield for this.
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This is my all time favorite pumpkin pie recipe. As pumpkin is my favorite kind of pie, I've...