Reviewed: Oct. 28, 2005

I was disappointed. It was not very sweet.

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Theresa

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Reviewed: Oct. 7, 2005

Pretty Good, allot of time spent on prep though.

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LISE5

Home Town: Richmond, British Columbia, Canada

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Reviewed: Mar. 1, 2005

I had a couple of problems while making this pie - firstly my pumpkin cooked down a lot more than I expected and I ended up with less than two cups, and secondly I made a mistake when scaling down the recipe and ended up accidentally using only half the right amount of evaporated milk. Still, the pie was delicious. My husband thought it wasn't firm enough - I don't know whether that is to be expected from fresh pumpkin pie or if it was the result of using too little evaporated milk, but I tried cooking the pie for another forty minutes and it was a bit firmer and more to my husband's liking after that. We both thought it tasted great, though!

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Feb. 14, 2005

was good but I too added more spices. Get some fresh nutmeg and go crazy!!!

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pourquoi pas?

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Rochefort-Sur-Mer, Poitou-Charentes, France

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Reviewed: Nov. 27, 2004

I cooked the pumpkin in the oven before peeling and instead of boiling-worked great. Also made "better than pumkin pie" to compare. The squash was so smooth, the pumkin still had some strings. I suggest putting the pumkin extract in the blender with the milk. Everyone enjoyed the real pumpkin, but it may not actually be better than the store-bought one. The "better than pumpkin pie" was agreed as the best

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damitWS6

Cooking Level: Expert

Home Town: Mission Viejo, California, USA

Living In: Diamond Bar, California, USA

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Reviewed: Nov. 26, 2004

This was a delicious recipe. I have never used brown sugar. It was great! I have always cooked fresh pumpkin right after Halloween by cutting in half, scoop out seeds and strings, and bake in oven on 400 until soft, then scoop pumpkin out and put in blender and blend until soft, then I store in 4 cup portions in freezer bags until Thanksgiving time.

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SUNNYLV1959

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 28, 2004

Delicious!! I've never eaten nor made pumpkin pie before this. I found this recipe, it sounded simple enough, had excellent ratings. Well deserved. My whole family loved it!! Though I do believe I need to double the recipe to truly fit to pies. It made 2 rather skimpy pies as is. Scrumptious, but not deep dish at all.

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NATURALTES

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Reviewed: Nov. 27, 2003

I was worried that it may be stringy since pumpkin was only hand-mashed and not food-processor puree'd, but it came out with a great texture and gentle seasoning that let the pumpkin flavor through. One pumpkin made 2 3/4 cups of mash for me. After mashing, drained but didn't go crazy (squeezing through cheesecloth, etc) and it came out great with a non-soggy crust.

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PEACHVT

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Reviewed: Nov. 25, 2003

very good

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KECIA123

Cooking Level: Expert

Home Town: Rome, Georgia, USA

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Reviewed: Nov. 20, 2003

This pie was easy to make. The spices combined in a way that reminded me of my Grandmother's applesauce cake. Instead of cooking the pumpkin on the stove, I filled my 5 quart slow cooker peeled, cubed pumpkin and cooked it over the course of a day. That way I had plenty of pumpkin for trying different pie recipes, soup and for muffins.

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FLOWERSINHERGARDEN

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Reviewed: Nov. 16, 2003

Living abroad, having no canned pumpkin, this is one of the best options.

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REBECCAFUNDER

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Reviewed: Nov. 2, 2003

I cut the recipe in half to make one pie and I used pumpkin pie spice instead of the cinnamon, ginger and nutmeg. The only problem I had was that I had too much crust and not enough filling, I would have needed about double the filling to fill up the crust since there was almost an extra inch of the crust up the side. There was a lot of dough left over as well so I made 4 jam tarts with it. I prepared the crust the night before and then covered it with plastic and let it sit in the fridge overnight, I was worried that the dough would become too wet if I didn't do that. The dough was fantastic and I will continue to make all my pie crusts the same way.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 7, 2003

Making fresh pumpkin pie has become a tradition at my house. This recipe was easy and very tasty. I will use it again next year.

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SBIANCA

Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA

Living In: Longwood, Florida, USA

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Reviewed: Mar. 20, 2003

The recipe itself is nothing special. After looking through pumpkin pie recipes on this site and from manufacturers like Eagle, they all use 2 cups pumpkin, 1 can evaporated or sweetened condensed milk, two eggs, and sugar and spices. However, when I made it with fresh pumpkin, there was a huge difference in taste between my pie and one from the supermarket. This pie won't rate high on the presentation though, because using fresh pumpkin gives you a stringy batter, no matter how many times you hand blend it. Cooking the pumpkin was a lot of trouble too, and my brother, who has used canned and fresh pumpkin, said that the difference between the two is neglible.

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THESU

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Reviewed: Jan. 12, 2003

Really good. I'll increase the spices a bit next time, though. Needs to have ginger, allspice, cinnamon, and cloves.

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SPARKY4CA

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Reviewed: Dec. 3, 2002

This was the best pumpkin pie in the world!!! I had frozen pumpkin that I had baked prior and worked excellent. I added a bit more spices than the recipe calls for. Everyone raved over this pie...saying how it melts in your mouth. :)

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KFRITZ79

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Reviewed: Dec. 3, 2002

I've made pumpkin pie for years, always using a different recipe - this is the only recipe I will use from now on - it was fabulous! Be sure to use sugar or cinderella pumkins, they are the best for pie.

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JTEFFRAY

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Reviewed: Nov. 4, 2002

my husband and i used this recipe last night, only our 2nd time making a pumpkin pie from scratch! it turned out wonderful! the first time we tried a different recipe (last week), and it looked nothing like a pumpkin pie, and didnt taste like one either. using this recipe, everyone loved it, and the pie didnt even last 24 hours! it was great!

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BABIEGURL18

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Reviewed: Oct. 1, 2002

I just made this last night and my family loved it! You could really tell the difference between the fresh pumpkin and the canned stuff. It was so much better! I will definately be making this again! Thanks for the awesome recipe! :-)

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BEETLEBUG887

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Reviewed: Dec. 7, 2001

This recipe turned out great. I took the pie to work and everyone raved about how good it was. They couldn't believe how smooth it was. Not bad for my first time baking a pie of any kind! :-)

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COOKINGBELLE

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Homemade Fresh Pumpkin Pie

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