Reviewed: Dec. 4, 2003

first time using fresh pumpkin. Texture was fine, the flavor was just not something we were used to. I'll try again with canned pumpkin before deleting from recipe box

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Reviewer:

MCATTO

Reviewed: Nov. 18, 2003

This recipe is excellent! This was my first pumpkin pie ever and as I live overseas canned pumpkin isn't available I had no choice but to start from scratch. I read the previous reviews and also reduced the honey to 3/4 cup and increased the cinnamon ginger (about 1/8 tsp. each). Also, I boiled the pumpkin instead of baking as suggested in the recipe...much easier, I think. I somehow forgot to add the vegetable oil but the filling didn't appear to suffer because of this omission. I highly recommend this recipe!

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Reviewer:

Mister G

Cooking Level: Intermediate

Reviewed: Nov. 5, 2003

Not sweet enough for my tooth, but this was one of my first cooking adventures, so I wouldn't necessarily take my word for it. Also, living in the Czech Republic it's hard to find exactly what is on the recipe. All in all, pretty good.

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Reviewer:

rhenium3

Cooking Level: Intermediate

Home Town: Walnut Creek, California, USA

Reviewed: Oct. 30, 2003

This wasn't great. I hate the idea of using canned pumpkin, and chose this recipe because it looked like the best one that used fresh pumpkin. I found that it tasted very bland, even though i added a lot more spice than was recommended, and also didn't really taste of pumpkin at all. perhaps i just used a poor quality pumpkin? however, this did have a very stringy texture - even after putting the pumpkin puree into the blender i still couldn't get it smooth. however, as this recipe did get such good reviews, i would probably try it again, and make sure i use a really good pumpkin. i did make a few changes to the recipe: added more spice, about 2 tablespoons of ground ginger and cinnamon. also, substituted a couple of tablespoons of homey for stem ginger syrup (I live in UK, so don't know if you can get that in US) which tastes really nice - sweet and spicy.

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Reviewer:

pulcherrima

Reviewed: Oct. 29, 2003

This is a wonderful pie! Everyone who has tasted it says it's the best pumpkin pie they've ever had.

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Reviewer:

MIRANDAUR

Reviewed: Oct. 28, 2003

This pie is exceptionally good!!! I used Marie Callendar's pie shells and actually got 2 pies out of the recipe - way too much filling for one shell. I followed the directions exactly as given for preparing the both puree and the recipe and I'm really pleased with the results. Will stick with this recipe as long as I can get ahold of fresh pumpkins!! My neighbor had an over-abundance of pie pumpkins and I snagged 6 of them. Got a total of 11 cups of puree, so I froze what I didn't use immediately in 2 C. portions in quart-size zip locks as most recipes call for 2 cups puree.

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Reviewer:

MONICA L. MUNGUIA

Reviewed: Dec. 25, 2002

I like that this recipe uses all natural ingredients, and tastes great! I use less honey than the recipe calls for (3/4 c) I have also made it using 1/2 c honey and 1/4 c maple syrup, and it added a nice flavor.

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Reviewer:

JODISOLOMON100

Reviewed: Dec. 6, 2002

I made this recipe for thanksgiving. I have never made pumpkin pie but this turned out wonderful. I had some left over ingredients so I made some little pumpkin pies by using a muffin pan. I think this become more convenient since you can just grab one and not bother with cutting and using a folk to eat it.

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Reviewer:

Lola

Reviewed: Dec. 3, 2002

Absolutely wonderful!

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Reviewer:

Katie Thomas

Cooking Level: Expert

Home Town: Boulder Creek, California, USA

Living In: Elk Grove, California, USA

Reviewed: Dec. 2, 2002

Very good pie!! I love honey so this was the recipe for me!! Even my two year old liked the "pumpkin pudding." (She does not eat crust so I baked some in custard cups.)

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