Reviewed: Dec. 1, 2005

As all the reviewers indicated this recipe received rave reviews as the "best ever," even from none pumpkin pie eaters. I made a pecan toffee brickle from butter, pecans, water and sugar, cooked till brown, smeared it on a cookie sheet, broke it up after it had set, then sprinkled around the crust. I also did as one reader said, and made one pie, cooking the pie approx. ten minutes til set. I did take a picture but am not sure how to attach to this review.

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Annie of St. Pete

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Reviewed: Nov. 30, 2005

This was a very easy receipe. I used canned pumpkin. I also used light vanilla ice cream which I think next time I'll use full fat ice cream because the center of my pie was a bit loose even though I baked it according to directions. I think the reduced fat ice cream might have made it a bit watery. Other then that, a fantastic pie!

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Kelly H

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Reviewed: Nov. 29, 2005

Too sweet for us- maybe the ice cream brand was too rich. Not enough pumpkin flavor either- tasted more like the ice cream. Also, I would say this is really a stretch for two pies- the pies were only about 1 inch thick- I prefer a deeper pumpkin pie.

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Adh0621

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Oak Hill, Virginia, USA

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Reviewed: Nov. 28, 2005

I made this pie for Thanksgiving and it was sooo yummy! I used canned pumpkin and used most of the filling for 1 9" pie. I made 2 more pies a couple of days after Thanksgiving, I doubled the recipe and it was perfect for 2 9" (very full) pies. No flat pie here! YUMMMMM!!!

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VOLLMOND1029

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Reviewed: Nov. 28, 2005

I made this recipe for Thanksgiving with a pie pumpkin I had leftover from Halloween. Everyone loved it, and the pie was gone in no time! I had heard horror stories about fresh pumpkin pies turning out watery, but this one came out perfect. It was my first pumpkin pie too. The only thing to note is that I used all the filling for just one pie (with a little extra lefover).

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Melissa

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Reviewed: Nov. 28, 2005

First time I made a pumpkin pie and it was soooo good! I made a ginger whipped topping to go with it and they were both fabulous!

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Jamie G

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 27, 2005

I followed the recipe but adjusted the sugar as suggested in some of the reviews. However, it didn't quite turn out for me. I left it in the oven about a half hour longer than directed to because it didn't seem to be cooking. When I finally took it out and tried it, the filling was tasty but it was not firm enough and the bottom of the crust didn't cook fully. Dunno what went wrong...

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Sarah

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Reviewed: Nov. 26, 2005

I'm not a fan of the traditional pumpkin pie so I thought I'd try this recipe. I've made this pie a few times now but always had a problem with the ice cream separating. I've read some suggestions to put the pureed pumpkin in a coffee filter and let the fluids drip out over night. And VOILA! No more separating and the entire family loves it! Absolutely fantastic recipe. Thanks.

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Satchie

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Reviewed: Nov. 25, 2005

I've made this pie for the past several years, and have already rated it. Made it again for Thanksgiving dinner yesterday. This pie is THE BEST pumpkin pie recipe ever. My family and friends RAVE about it every year. For the ice cream, I use Breyers vanilla bean. I always use canned pumpkin. The cooking time far exceeds the amount of time given on this recipe - AND the pie always inflates a lot higher in the oven, but settles back down once it cools. Just wanted to mention these things in case anyone is making this recipe for the first time. This recipe is a family treasure!

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Alley

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 22, 2005

i have been baking this pie for 3 years and every year i can never bring home any left overs! its wonderful!

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ajm3

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Reviewed: Nov. 16, 2005

Wonderful!

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Christian

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

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Reviewed: Nov. 14, 2005

In preparation for the upcoming Thanskgiving holiday I tried this recipe out yesterday. My family all agreed that it was better than "normal" pumpkin pie. I agree with them. The differences are subtle, though the end result is a "notch above". The melted icecream gives a creamier taste and produces a filling that is slightly lighter in color and texture. I used the entire batch of filling in one pie, instead of two as the recipe suggests, and therefore, had to bake it about 15 minutes longer. This pie will definately be making an appearance on our Thanskgiving table.

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KANSASJILL

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Reviewed: Nov. 12, 2005

This was my first homemade pie (well except for the crust). It was AWESOME!! My husband loved it! My 2 year old loved it! Can't wait to make another one for Thanksgiving. Who would have thought that ice cream in a pumpkin pie would taste so good. YUMMY!!!

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AZMommy

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Reviewed: Nov. 9, 2005

This is an incredible dessert. People we share this with always ask for the recipe ans rave about it. Thanks for sharing it!

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Rene Post

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Reviewed: Nov. 9, 2005

This will be the second year that I have made this pie, I use vanilla ice cream made with splenda and I use the splenda instead of sugar, because my husband is diabetic and he can then enjoy his pie without feeling remorse. I use Mom's recipe for home made crust and it makes the BEST pumpkin pies! Word of warning, I do not use my deep pie dish because it does not want to set up as well, use a regular pie pan for this recipe and you will have no problems at all ~ enjoy!

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RUTIEY

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2005

This recipe is wonderful! Highly recommended. The only thing is that I added a 1/8 teaspoon to the mix to add a bit more pumpkin flavor. Loved the ice cream instead of evaporated milk idea.

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Noonie146

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Reviewed: Nov. 8, 2005

i tried this recipe two weekends ago and it was a real success - i was absloutely thrilled! thank you :)

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zeina

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Reviewed: Nov. 6, 2005

I made this pumpkin pie last Thanksgiving, and I am not a big pumpkin pie fan. I splurged and used melted Haagandaz ice cream and let me tell you that I cant wait for this Thanksgiving so that I can make (and eat) it again! UNBELIEVABLE! The ice cream makes all the difference!

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Bonnie

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Reviewed: Nov. 4, 2005

I made two pies from this recipe last Thanksgiving. Yes, from scratch, including the crust. I brought them to a family party where there were 6 OTHER pies. Guess who didn't have any left over? Thank you so much for this wonderful recipe! I will never make another pumpkin pie!

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Jen

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Reviewed: Nov. 1, 2005

I've made many pumpkin pies and never had one fail like this one. My husband who eats anything and LOVES pumpkin pie wouldn't touch it after 1 slice. The icecream flavour is way to strong. I couldn't taste the pumpkin at all. Additionally, even after only using half of the called for amount of icecream the leftover pie turned to water by the second day although it set nicely when baking. If you like the taste of pumpkin - don't use this recipe.

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SAMJANE4

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