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: Nov. 5, 2005

This pie was delicious! My first attempt at making pumpkin pie went amazingly well and turned out great. For the crust, I used the recipe "Easy to Remember Pie Crust" which is also very easy and tasty.

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Reviewer:

mudan

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Oct. 30, 2005

This is a great recipe for a traditional pumpkin pie. A FEW CHANGES: I went with 2 cups of fresh pumpkin since 4 would have been WAY too much for 1 deep dish pie, and also had to put only 1/2 the amount of condensed milk (1/2 a can) or it would have gone runny. Make sure to get SWEETENED condensed milk - i missed that detail and as a result I am adding sugar to every slice of pie. Delicious though!

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Reviewer:

yummy

Reviewed: Mar. 26, 2005

Awesome!! I used to have a cookbook that had this recipe and I loaned it and lost it. Finally found this one and my daughter wants it every year for her birthday-instead of a cake (her birthday is Christmas Day, so I usually have to make 3 or 4 and this year, everyone wanted this recipe!!! Thank You!!

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Reviewer:

SALLYMAGGIE

Reviewed: Nov. 24, 2004

This was very good... I followed the advice of other reviewers and added only 2 cups of pumpkin... it filled a 9" deep dish perfectly. Also, since I don't really care for regular pie crust, I used a graham cracker crust instead. It was delicious!

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Reviewer:

ToniaRenee

Cooking Level: Intermediate

Reviewed: Nov. 23, 2004

My friend and I made this pumpkin pie last year while we were living in France for our French co-workers, and it was the best pumpkin pie I have ever tasted...good fresh cooking pumpkins are a must!

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Reviewer:

RHIANNEVERGOLD

Reviewed: Nov. 22, 2004

This pie is awesome! I only used 2 cups of pumpkin, as suggested by a previous reviewer. It filled my 9" pie crust perfectly, and came out with a lot of flavor and very good texture. Thanks for the great recipe!

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Reviewer:

JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Nov. 14, 2004

This is a great recipe for fresh pumpkin. I pureed my baked pumpkin in the food processor, then let it sit overnight to drain some of the liquid out. The full recipe of filling fit perfectly in a 9.5" glass pyrex pie pan. It's got a really nice texture, although I like my pies a little sweeter and may add a touch of sugar the next time.

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Reviewer:

CHILICAT

Reviewed: Nov. 14, 2004

I made this pumpkin pie and everyone thought it was to die for. It was some of the best i've ever tasted. I even accisentally put a little too much pumpkin and it was still heavenly

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