Reviewed: Nov. 27, 2005

Compared to other pumpkin pies, this one was overflowing with flavor. It was a hit, but I personally disliked the crust. It was soggy, and I couldn't get over the taste to enjoy the pie. I only ended up eating a few bites.

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Reviewer:

Haley James

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 25, 2005

Really tasty! I appreciated the review which mentioned the filling would still be watery, as I would have let it overbake otherwise. At the suggestion of other reviewers, I also added ground cloves, in addition to the other spices. Anyway, my crust was a little hard on the bottom edge, where the crust bends up the sides, difficult to cut through and bite. Otherwise, it was great. Love the combination of flavors. Will definitely make again!

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Reviewer:

BETHANYWEATHERSBY

Reviewed: Nov. 26, 2004

So much healthier than crusts made with shortening or lard, and everyone loved this pie! Said they preferred by far to traditional Pumpkin Pie. I used only 2 T. butter and baked my crust about 10 minutes because my gingersnaps were stale. I also used fresh ground clove instead of nutmeg. I had 8 3/4" pie tin, and had to bake 1 hr 10 m. This my new Pumpkin Pie

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9 users found this review helpful

Reviewer:

Busy Healthy Cook

Reviewed: Nov. 27, 2003

I love this recipe. I was just about to add it but see someone already did. I changed the recipe a little bit to suit my taste. First of all, I just use the entire 15oz can of pumpkin. I never know what to do with the little bit of "extra" so I tried adding it. The pie came out great. I also add 1/2 tsp. ground ginger and substitute cloves for the nutmeg. My husband loves this too. He commented that the top tastes just a regular pumpkin pie, but that the crust is so much more flavorful. Well, I'm off to make one!

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39 users found this review helpful

Reviewer:

JENNIFERLYNN2

Reviewed: Nov. 30, 2002

When baking this pie, note that it is watery when it is removed from the oven and will set as it cools. The flavor is good, but the texture a little thick; next time I will omit the cornstarch. It is not my favorite, but my family and guests loved it, so I will probably make it again.

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21 users found this review helpful

Reviewer:

TGSE

Reviewed: Nov. 15, 2002

This recipe had the "pumpkin haters" in my family asking when I was making pumpkin pie again. My grandfather added a bit of ground black pepper to his slice, which did add quite a bit more flavor to the pie. So now I add black pepper to my recipe.

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4 users found this review helpful

Reviewer:

DEUCEWYNES

Reviewed: Nov. 10, 2002

It's O.k. Crust is soggy but edible. Needs more spices added to the filling. I prefer the flaky pie crust over this one.

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6 users found this review helpful

Reviewer:

SPARRKER

Cooking Level: Expert

Living In: Baldwinsville, New York, USA

Reviewed: Dec. 19, 2001

Smooth and creamy. The gingersnap crust was a popular alternative.

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Reviewer:

SJWOO

Reviewed: Dec. 3, 2001

I thought this pie recipe was great. Didn't have quite enough gingersnap crumbs so added some vanilla wafer crumbs with it and it worked fine. I certainly will make it again.

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15 users found this review helpful