Reviewed: Nov. 12, 2011

This was my first time making a homemade pie. Although you can really taste the spices (I doubled all and added cloves) I didn't think it was sweet enough.

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Reviewer:

Natacha

Reviewed: Nov. 8, 2011

Wonderful, easy recipe! Absolutely delicious...it was a HUGE hit with the family!!

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Reviewer:

achildress

Reviewed: Nov. 8, 2011

This was ok, however, I didn't think it was worth the hassle. My husband and I both agreed that the regular recipe I use (with canned pumpkin & Pillsbury refrigerated pie crust) is just as good. And a recipe I make with canned pumpkin, cream cheese & a premade graham cracker crust is even better. If you enjoy spending hours in the kitchen & have time, go for it - otherwise, don't waste your time. Not that impressive.

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Reviewer:

Tammie2412

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

Reviewed: Nov. 7, 2011

This recipe is great and easy to do even for a homemade pumpkin pie. I customized the recipe for 8 servings, added a 1/4 teaspoon of vanilla extract and a dash of cloves. Perfect!

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Reviewer:

anitam79

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Nov. 6, 2011

Wonderful easy recipe. I followed some other's suggestions and added a pinch of allspice and cloves. The pie was a hit with the whole family.

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Reviewer:

neilsmom

Reviewed: Nov. 1, 2011

I have to admit, throughout the process I had my doubts about the pie turning out well. To my surprise it is the best pumpkin pie I have ever had. My reason for not giving this a five star rating is my issue that this does not make 2 pies, as I used a pumpkin a little over 1.5 lbs and it worked without scaling the rest of the ingredients to make a little too much for a 9" pie, but plenty for a 12" pie. I used another crust recipe that worked well. I really want to know if the ingredients are meant for one pie or two, as the typed instructions indicate one pie, but the recipe serving size automatically defaults to two pies. It's really amazing pie, and I'm going to try this pie again with a bigger pumpkin (I think about 3-4 lbs) and not scale the recipe at all. I'm guessing it will make two small 9" pies.

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Reviewer:

bvachta

Reviewed: Oct. 27, 2011

awesome! thank you!

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Reviewer:

Trish_Lynn

Reviewed: Oct. 24, 2011

Very mildly spiced. Next time I will double or triple the spices! Great recipe otherwise.

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Reviewer:

MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Oct. 23, 2011

This is the best pumpkin pie I have ever had!!! I only made the filling though and bought a gram cracker crust. Instead of boiling the pumpkin I baked it the night before and then cut it away from the skin and stored it overnight in tupperware.(Also the pumpkin was the leftover from us carving & it still came out good!!) Instead of mashing the pumpkin I blended it with some of the evaporated milk which gave it a nice consistency. I also used a tablespoon of allspice instead of nutmeg and only added a few sprinkles of cinnamon and 1/2 a teaspoon of ginger. I will be making this pie again and again!!! :)

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Reviewer:

Brittany

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fallbrook, California, USA

Reviewed: Oct. 23, 2011

Very good! I used the Pureed Pumpkin recipe also on this site to make the pumpkin...as this was the first time I ever tried to make a pie from fresh pumpkin. I did not use the crust recipe, I bought one as I was making a few other things today and didn't want to worry about the crust. I would use this as my go-to recipe when I make pumpkin puree.

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