Reviewer:

FIREBRAND95

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Oct. 24, 2009

Even with a store-bought crust (I used Wholly Wholesome's tradional pie shell) this was delicious! It was on the sweeter side, so if you don't like your pie overly sweet you may want to put a little less sugar in. Next time I'm going to try this with the ginger whipped cream-- but even without it was fabulous! I don't have pumpkin pie spice, so I substituted 1 tsp cinnamon, 1/2 tsp ginger and 1/2 tsp cloves.

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Reviewer:

efw

Reviewed: Nov. 23, 2007

This was amazing! Everyone that tried it said that it is the best pumpkin pie they have ever had! I did alter the whip cream by adding a tablesoon more sugar than what it calls for- everyone especially loved the whip cream, so I guess that was a good decision. This is a new tradition for our family.

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Reviewer:

pagep

Reviewed: Mar. 10, 2006

Slightly mixed reviews on this recipe. Everyone said it was very good, but you never know when they're just being polite (except for my husband who never seems to believe in absolute truth). Got one "best pumpkin pie I've ever had". I thought it was a little too sweet with little other flavor. Ginger whipped cream was ok, but not as special as I thought it would be. I didn't make the crust in the recipe as I made up my usual crust and put it in the refrigerator to chill before I went to look up a recipe for the filling. Just looking at it, though, I think I would make a little more than the recipe calls for as it seems fairly skimpy.

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Reviewer:

SUSAN402

Reviewed: Dec. 16, 2005

Best tasting pumpkin pie I've ever had. And it's so simple a child could make it. I did refrigerate the dough for about an hour before rolling it out. No sticky mess at all. It was perfect. I've now made 3 and will be making more this holiday season. Thanks!!

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Reviewer:

Heidi R

Reviewed: Dec. 12, 2005

very good.

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Reviewer:

Mama's Cooking 4_3

Cooking Level: Expert

Home Town: Flushing, Michigan, USA

Reviewed: Nov. 28, 2005

It just took too long to bake and my crust was soft in the middle. If I were to make it again I would plan on having it in the oven for 80-90 minutes.

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Reviewer:

Honey Bear

Reviewed: Nov. 27, 2005

This recipe is terrific. The only thing that I would reccomend is that you make a quarter cup more crust because I think that you will need it...

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Reviewer:

Reviewed: Oct. 31, 2004

Good tasting pie. It took much longer than the recipe states to cook in oven, it was never (knife clean). But once cooled it does hold together. The ginger whip cream is great. FYI-I did not make the crust (I cheated)!!

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Reviewer:

LEANNA1973

Reviewed: Dec. 4, 2002

I made this pie for my inlaws and it went over great! They all loved it and so did I! Just the right amount of spices. This recipe is definitely a keeper.

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