My family enjoyed this recipe. Texture was smooth. Favor just right.

Delicious pie! It has just the right amount of spices! My family loves it!

Turned out perfect!

Very good! My fiance was very impressed!

Texture was great, but the flavor was a bit bland. I substitued pumpkin pie spice for the spices called for, but maybe I should've added a bit more.

I had grown pumpkins in my garden for my grandsons to have fun with but NOT to eat as I used to HATE pumpkin pie! I ended up with them taking over unwanted areas & was not going to ever grow them again but this recipe has changed my mind on BOTH accounts! I now LOVE pumpkin pie & I WILL be growing pumpkins again just so I can make this recipe! In the past I had tried canned pumpkin or even fresh pumpkin but with different spices that others made & to me it was just nasty! This year my grandson who loves ANY pumpkin pie talked me into making him one since we had all these fresh pumpkins. I came to this recipe first by chance & made it figuring it didn't really matter as I wasn't gonna eat it anyways. I doubled it & made 2 pies one of which I used plain white sugar. I tried a bite of both since they were the first I had made myself from scratch & I was shocked as I loved it! Well actually I loved the one with BROWN SUGAR. It makes a HUGE difference in taste! Also I HATE nutmeg but this recipe had perfect amounts of the RIGHT spices & nothing more! I had a little bit of pumpkin filling left over after doubling it & put it in 3 little soufle dishes & baked it with no crust. It was divine! I even toasted the pumpkin seeds with the same spices & my family loved it! Oh & my grandson who loves anything pumpkin? He said it was the beat pumpkin pie ever with a perfect texture, perfect crust & perfect taste! I will be using all future pumpkins to cook & freeze ahead for this recipe!

I have made this pie for the last few years' holidays. Oddly enough, I don't care for pumpkin so I have never actually tried my pies, but my family really likes it. I strongly recommend using a blender or food processor to mash the pumpkin. A hand blender doesn't cut up all the chunks well. For a Lactose free version, I like using almond milk, but any kind of lactose free milk good for cooking will do.

My first pumpkin pie to date, and it was WONDERFUL! What great flavor. It almost tasted like a gingersnap.

YUM! I had been warned that fresh pumpkin has a lot more water in it and can be mushy so I followed a friend's method of preparing: I baked my pumpkin whole (with holes poked in) until soft, put it in the blender and then let it sit in a strainer to get the extra water out for several hours. For the recipe I added an extra egg. It turned out PERFECT and SOOOO Yummy!!! My son this could use a bit more cinnamon but I thought the spices were just fine.

This was an awesome recipe!!!! I will make this again, for sure!!!