Reviewed: Feb. 20, 2012

This recipe is perfect the way it is. Just make sure you chill the crust and then chill each layer. My younger cousin has requested me to make this as her birthday cake as she loved it so much. HUGE hit with everyone.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kailad123

Cooking Level: Beginning

Home Town: Charlottetown, Prince Edward Island, Canada

Reviewed: Jan. 5, 2012

Everyone loved it

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CookieRN

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Santa Cruz, California, USA

Living In: Manahawkin, New Jersey, USA

Reviewed: Dec. 15, 2011

I read all the reviews and there were alot of mixed reviews. I did all the things people said to do, to make the pie better. I froze the pie in between layers, used less milk, and after 8 hours in the fridge, the pumkin layer was still runny!! I don't know how you keep it from this, but I will not be using this recipe again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

glitterflypink

Reviewed: Nov. 29, 2011

I give this recipe two stars because of taste which was ok, however the pumpkin mixture was kind of lumpy and it definitely needs to be refrigerated for at least 48 hours in order to serve a slice of pie otherwise you end up with a pile of pie.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

averee2moon

Cooking Level: Expert

Living In: Norwich, Connecticut, USA

Reviewed: Nov. 23, 2011

I am not aloud to enter my family's house on Thanksgiving without 2 of these in tow!LOL! I do however use "French Vanilla" instant Pudding in place of plain vanilla & I also add a bit of "nutmeg" along with the other spices...both add a little bit extra flavoring to this easy to make & already delicious recipe!! YUM!! :o)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

maria1110

Reviewed: Nov. 22, 2011

Great pumpkin pie recipe. I used one package or vanilla pudding and one package of pumpkin pudding thats always in the stores this time of year. I think I will try reducing the milk to 3/4 cup so it sets firmer. I also took the 4 oz of cream cheese and beat it together with 1/2 C confect sugar then in another bowl I beat 1/2 cup heavy cream to a whipped cream consistency. Then folded that into the cream cheese mixture . spread it into the pie shell and chilled it first before adding the pumpkin filling mixture.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

stayfree1573

Cooking Level: Professional

Reviewed: Nov. 19, 2011

I would like to note that this was created long ago in some test kitchen. I have been making this pie since I was 10 years old (1990). My mom and I found the recipe in a Family Circle. It is a hit though and everyone loves it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

n0rthernlitegurl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Kennewick, Washington, USA

Reviewed: Nov. 15, 2011

I prefer my pie to be more solid. I had to dip it out of the pie pan with a spoon and put it in a bowl to keep it from spreading out all over a plate or saucer. It is indeed rich and creamy but I have never ate pie with a spoon. I will go back to baking my pies uness I want pudding and graham crackers. In which case I will make the pudding and just mix the graham cracker into it in a large bowl and save myself all the extra unnecessary clean up.

Was this review helpful? [ YES ]
1 user found this review helpful