Reviewer:

Reviewed: Dec. 6, 2011

My first attempt at cooking a pumpkin and my first attempt at a pumpkin pie and multiple people told me it was the best they've ever had!

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Reviewer:

nbventon

Reviewed: Nov. 27, 2011

I LOVED this recipe. Because of all the commentary I doubled the spices and used 3/4 cup of ACACIA honey (the lightest and most mild flavored) and my pie was awesome. I also added a dash of ground cloves and some nutmeg.

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Reviewer:

kelseycom

Reviewed: Nov. 27, 2011

Simple and delicious. The honey adds a great flavor. A little less than one cup would be fine, I used the whole amount and it was sweet but not too sweet.

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Reviewer:

Janette

Cooking Level: Beginning

Home Town: Tampa, Florida, USA

Reviewed: Nov. 24, 2011

Really tasty, really easy. The truly surprising thing was that this recipe made the EXACT amount of filling I needed for a nine-inch pie. The only problem I had was that some of the eggs weren't fully incorporated and we ended up with some little white bits in the finished product. But it was still delicious. I didn't have much honey so I substituted maple syrup, and I used butternut squash puree instead of pumpkin because I had a ton of that. Great recipe!

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Reviewer:

omegaviolet

Reviewed: Nov. 22, 2011

I have been making this for three years now. I generally double the spices and I have cut the honey in half before, with no compromise of deliciousness. I love it and feel no need to look for another recipe. Ever. Love.

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Reviewer:

andtangelos

Reviewed: Nov. 22, 2011

Tried this for my first attempt at pumpkin pie and it came out great! Perfect amount of sweetness and spices. I like that it uses all fresh ingredients. I'm going to make it again for sure, this time in a bigger dish as I had some filling left over.

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Reviewer:

kfield

Reviewed: Nov. 21, 2011

I make a couple changes.... 3/4 cup honey and changed the spices to the Libby's recipe, see below. 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves

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Reviewer:

primmc

Reviewed: Nov. 21, 2011

Easier than I thought to make fresh pumpkin puree! Nice! I subbed in Almond Milk and Silk Creamer for a non-dairy pie (allergies) and it turned out great!

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Reviewer:

Andrea L

Reviewed: Nov. 19, 2011

Excellent recipe for my first ever homemade pumpkin pie! I altered the recipe slightly. I added 1/2 tsp nutmeg & 1/2 tsp allspice, I substituted the milk and heavy cream for 1 c of Lactose free milk. I also mashed the pumpkin which gave it a very hearty texture, which was very nice. I would puree it for that very smooth store-bought texture. I used the whole sugar pumpkin (not just 2 cups) and the recipe made 2 very yummy pies :)

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