recipe reviews for:

Creamy Pumpkin Pie

“This is my grandmothers pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so depending on the size of the pumpkin and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.”

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Reviewed: Sep. 27, 2012

Somewhat time consuming recipe, especially if you are making your own pumpkin puree and pie crust, but totally worth it for the flavor and texture. My only changes would be to add a bit more spice. Also, using a deep dish pie crust is advisable!

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LovesBoma

Cooking Level: Intermediate

Reviewed: Jun. 14, 2012

Yum! Used canned pumpkin to make this simple recipe.

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6 users found this review helpful

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Karla Sonnenberg

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Farmington, Minnesota, USA

Reviewed: Jan. 21, 2012

Perfect! It was perfectly sweet- not too sweet even w/ the cool whip! YUUUUM! After reading some of the comments I knew to double the spices, but I also doubled the eggs and milk (I used one can evaporated milk and 1 can sweetened condensed milk.)...MISTAKE! It was too much liquid! So I added the rest of the pureed pumpkin almost another 4 cups and then not quite double the spices again and 1 more egg. I filled 2 pies and poured the rest into 2 quart-size freezer bags to freeze/thaw and bake at my leisure. The bake time was very long for me...my oven does not have a thermostat so I kind of eye-balled it. It took about 1hr and 15 minutes total, but the result was Great! Thanks for sharing!

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1 user found this review helpful

Reviewer:

IreneB

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

Living In: Ramona, California, USA

Reviewed: Jan. 8, 2012

Super easy recipe. I actually got comments from someone that this was the best pumpkin pie they ever had. I did use fresh pumpkins.

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Reviewed: Dec. 28, 2011

This was a delicious & simple pie to make. Creamy flavor.

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infinium

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Medford, Minnesota, USA

Reviewed: Dec. 23, 2011

I had to make it in 2 pie shells as I didn't buy a deep dish one, it was still good, not great, just good.

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1 user found this review helpful

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sarahgreg

Reviewed: Dec. 22, 2011

Made this a couple of times now using roasted pie pumpkins from the garden. I like to purée the pumpkin and squeeze out the liquid with a towel. The kids love this pie!

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Sip217

Reviewed: Dec. 20, 2011

We really loved this pie! It is very yummy and easy to make with fresh organic pumpkins. I added ground cloves, pumpkin pie spice and was generous with my teaspoon measurings. Each time I made it, it turned out very well. We ate it at thanksgiving and again at Christmas. Top with cool whip or whip cream. Definately worth trying! Thanks for sharing!

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1 user found this review helpful

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Tara

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Reviewed: Dec. 10, 2011

This recipe is delicious!! I forgot the salt by accident but it did not hurt this delicious recipe! I am glad, however, that I had a spare pie pan... It made 2 pies for me!

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Tigris

Living In: Portland, Oregon, USA

Reviewed: Dec. 7, 2011

This was the first time I've ever made any kind of pie let alone a pie from scratch.. it was amazing.. I will never buy store bought pie again! I'm not even interested in trying the canned pumpkin to make pie.. I am freezing pumpkin puree so I can keep trying this.. I would maybe double the spices next time but I like a little more spice... so thats just me... its awesome!

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2 users found this review helpful