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Reviewed: Oct. 12, 2008

This tastes like any other pumpkin pie with the crunch of pecans. It is good. I recommend using a pie crust shield or tinfoil around the outer crust to prevent overbrowning. Also, I recommend cooking the pumpkin using the microwave method as it saves over an hour of time even if you have to cook the pumpkin in batches.

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megs

	Cooking Level: Expert Home Town: Kimberley, British Columbia, Canada Living In: Vernon, British Columbia, Canada
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Reviewed: Oct. 6, 2006

Wonderful pie!!

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FICKFAMILY


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Reviewed: Oct. 20, 2005

i LOVED this recipe! the time was totally worth it. not to mention the roasted pumpkin seeds (w/tobasco soy sauce & ancho chile powder!) we snacked on all weekend. this was the best pumpkin pie i've ever had.

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KRAYMOND19

	Living In: Austin, Texas, USA
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Reviewed: Dec. 1, 2003

I wasn't able to find a fresh pumpkin anywhere for Thanksgiving, so I substituted one 19 oz. can of pumpkin in this recipe. It was absolutely fantastic; spicy, rich, and not too sweet. My mom, who thought she didn't like pumpkin pie, had two pieces.

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