Reviewed: May 1, 2008

pumpkin pie just does not get better than this. I was totally bummed because the local international store did not carry canned pumpkin, so I thought my pumpkin pie craving was going to have to be ignored - thank you for posting this recipe... I know so much better than the can now!

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GASOLINE

	Cooking Level: Expert Home Town: Providence, Rhode Island, USA
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Reviewed: Feb. 10, 2008

Very good and fun to make, I too recommend doubling up on the spices.

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Heather

	Cooking Level: Intermediate Home Town: San Antonio, Texas, USA Living In: Harrah, Oklahoma, USA
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Reviewed: Jan. 28, 2008

I give this recipes 5 stars for its versatility. I actually live outside of the US and needed something for Thanksgiving. Here there is a fruit that is a cross between a pumpkin and a squash that I had heard could work to make a more bland pumpkin pie. With this recipe it was not bland at all. I followed the recipe exactly except, in order to keep it from getting bland, I added pumpkin pie spice. It was such a hit and I will try it now with actual pumpkins when I move back to the USA.

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riddah

	Cooking Level: Intermediate Home Town: Denver, Colorado, USA
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Reviewed: Nov. 29, 2007

I always make a few different types of pumpkin pie for Thanksgiving with fresh pumpkings. I tried this one because of the honey instead of sugar - I thought it would appeal to the older folks that come to dinner. I thought the taste of honey was too strong, but others there thought it was good. When I make pumpkin pie, I make it for the pumpkin and spice taste, not the sweet honey.

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graceunderfyre


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Reviewed: Nov. 26, 2007

Thanx to this recipe everyone's been raving about my Thanksgiving pies! I doubled the spices & that was the only adjustment. I used the recipe from this site for the best pie crust and it was delicious! Will be making again for Christmas!!!

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KayKay

	Cooking Level: Intermediate Home Town: Deltona, Florida, USA Living In: Poinciana, Florida, USA
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Reviewed: Nov. 24, 2007

Finally! A recipe that doesn't use evaporated milk! A tip - if you don't want to use ground spices, simmer your whole ginger and clove or cinnamon bark in your milk for a few minutes, then you can cool it down for a few minutes in the freezer before straining into your pie mix. Five stars!

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MsIrisCooks


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Reviewed: Nov. 23, 2007

My son's first birthday happened to fall on Thanksgiving this year so I made him this pumpkin pie instead of a sugary cake. He LOVED it. I also made 3 others which I gave to family and friends and they all said that it was the best pumpkin pie they had ever had. Note that if you do not like pulp, you may not like the consistency of this pie as you could definetly taste it.

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Busy Mom


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Reviewed: Nov. 22, 2007

OK - but with mine, the honey overtook any taste of pumpkin. I'd cut back on or eliminate it.

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Andy


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Reviewed: Nov. 22, 2007

I was absolutely thrilled with the way this pie turned out. The filling would never have fit in one pan, though. I split it between two pans and used the Best Ever Pie Crust also from Allrecipes.com. Note: the filling seemed really thin, but thickened beautifully as it baked. I will use this as my new standard pumpkin pie. My entire family thanks you for the wonderful recipe! It is well worth the effort to use fresh baked pumpkin.

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Jennie Pence

	Cooking Level: Intermediate
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Reviewed: Nov. 17, 2007

Very good, added nutmeg too, doubled all spices. One decent size pumpkins makes like 4 pies

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Kbalz


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Reviewed: Nov. 13, 2007

I love the honey in this one. It makes it naturally sweet. I also omitted the milk and used all heavy whipping cream. This recipe is my new pumpkin pie standard committed to memory.

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s hayes


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Reviewed: Nov. 8, 2007

love the way the honey makes this turnout.

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Sargent, L.B.

	Cooking Level: Expert Home Town: Rexville, New York, USA
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Reviewed: Oct. 29, 2007

This was good - I would highly recommend doubling the spices like the other reviews said. It gave is such a nice spice smell and flavor. I also added 1/2 tsp. vanilla. What's nice about this pie is that is is fresh and it is firm and tastes good with all the spices. I use the basic flakey pie crust recipe for all my pies - GREAT CRUST recipe. Made up fresh whipped cream and decorated top of pie to finish it. also I used a 9 in. pie plate and still had a little extra pumpkin filling left which can be used to make a mini pie.

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chicchick

	Cooking Level: Intermediate
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Reviewed: Oct. 25, 2007

This was WONDERFUL! I love using honey vs. refined sugar. I used one can canned pumpkin instead of the fresh in this recipe, and one cup of half-n-half instead of the cream and milk called for. Also tripled the spices as suggested by other reviewers. Next time I will use a bit less salt as well (maybe 1/2 teaspoon). SO GOOD with homemade whipped cream. Will make again!

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Good Lookin'

	Cooking Level: Expert
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Reviewed: Oct. 24, 2007

Just delicious! My husband loves traditional pumpkin pie recipes, but loved this one. It has a lighter flavor and color, maybe because of the honey. It made tons of filling though, so I ended up using half of it for pumpkin bars (a recipe I had on file). If you used a deep dish pie plate and crust, it might have fit it all. I will be using this for Thanksgiving.

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Sally S.

	Cooking Level: Expert
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Reviewed: Oct. 22, 2007

I'm not a huge fan of pumpkin pie, I think because I really don't like the taste of cloves. And it seems like every PP filling in the world uses cloves. This one didn't. It's more work to start from just a pumpkin, but the taste is fantastic, and totally worth it! I also used more cinnamon, because I do like that, and it was great.

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KATYT21


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Reviewed: Oct. 21, 2007

This pie was delicious. I thought it’d come out with some lumps or something because I don’t own a blender or a food processor to make the puree with; it didn’t. However, it took a lot longer to cook than the 50 or 55 minutes the directions indicate.

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JHICKS00


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Reviewed: Oct. 20, 2007

Fantastic recipe! I will be making this again for sure :D It was a big hit with the family.

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HUMBLESTUMBLE

	Cooking Level: Intermediate Living In: Corpus Christi, Texas, USA
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Reviewed: Oct. 17, 2007

Loved it and so did the grandkids,"pumpkin pie doesnt come from a can!" fun to make very delious, this will be an annual

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Zinna

	Cooking Level: Expert
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Reviewed: Oct. 16, 2007

This pie was amazing! I froze the leftover pumpkin puree so that I won't have to use canned pumpkin at all this winter! The honey is a great touch - sets off the flavor perfectly. This will be my standard recipe from now on.

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blue tuberosa


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