Reviewed: Sep. 17, 2009

This is a great pie. I made the crust with ground gingersnaps and butter, but other than that I followed the recipe. Light and fluffy with a nice spicy pumpkin taste. I think I like this better than tradiional pumpkin pie! Seems to me that it tastes better a day or two out as well, as the flavors have melded together. Only thing is the crust did get soggy after a couple days. This one is a keeper for sure!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 29, 2008

This pie is fabulous! the only thing I will do differently next time is to make it the day I intend to eat it because my (Mi-Del) gingersnaps went a bit soggy. It was still a huge hit at Thanksgiving

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mureksoy

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Reviewed: Feb. 6, 2007

Everyone loved this light and tasty dessert. Made the crust with gingersnap crumbs and butter. Place it in springform pan, then topped with whipped cream and fresh ground nutmeg. A real winner!!

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ANNE M.

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Reviewed: Jan. 25, 2007

VERY GOOD but VERY hard to make for someone who does not do a lot of cooking. I do not suggest this recipe for novice cooks.

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Cyndy

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2006

Very, very good. I love pumpkin and I really like how light and refreshing this dessert is. Everyone loved it.

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Oobie

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Reviewed: Nov. 12, 2005

This was a huge hit! The pie was intense with flavor and it was as smooth as silk. I found it to be a bit more elegant than standard pumpkin pie, but with none of the work. Not that it needs any help in the flavor department, but some of family members like to drizzzle maple syrup over it. This recipe will be the only one I'll use. Well worth a try!

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Deidrea

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Brussels, Brussels, Belgium

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Reviewed: Jan. 2, 2005

I am not a fan of Pumpkin chiffon but I liked this recipe and my husband went nuts for it. My kids really liked it as well. I just wanted a little more pumpkin flavor but the texture and the crust were absolutely wonderful.

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RIKELLE

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jul. 14, 2002

This is the best pumpkin pie recipe I have ever tried but I use canned pumpkin and would rather have a recipe that calls for a "can of pumpkin" instead of one cup. I put walnuts in the oven for awhile before using.I have had to give recipe to others after using and serving. Delicious !

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HANNAFISH

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Reviewed: Nov. 17, 2001

I used this pumpkin pie recipe last year, so I'm making it again this year! It was absolutely superb! I crushed ginger-snaps and added butter for the crust, and it tasted so much better than plain ordinary crust!

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BEKAHSBOUTIQUE

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Reviewed: Dec. 16, 2000

I crushed my cookies and added butter to make the crust. The pie was great but next time I think I will pass on the crust and serve the filling in dessert cups instead.

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