Reviewed: Dec. 28, 2011

VERY VERY GOOD recipe. Made this for my mom with a wheat crust and no pecans and it was delicious. It was even chosen by some over the regular pumpkin pie. Very yummy.

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1 user found this review helpful

Reviewer:

Jen

Cooking Level: Intermediate

Living In: Cairo, New York, USA

Reviewed: Dec. 15, 2008

It was okay, the honey flavor was a change from the usual pumpkin pie flavor. We certainly ate the whole pie, but I won't be making this again.

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2 users found this review helpful

Reviewer:

CRICKETSHMICKET

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Allison Park, Pennsylvania, USA

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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5 users found this review helpful

Reviewer:

megs

Cooking Level: Expert

Home Town: Kimberley, British Columbia, Canada

Living In: Saskatoon, Saskatchewan, Canada

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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3 users found this review helpful

Reviewer:

KRAYMOND19

Living In: Austin, Texas, USA

Reviewed: Sep. 25, 2004

Wonderful pie!!

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1 user found this review helpful

Reviewer:

FICKFAMILY

Cooking Level: Intermediate

Reviewed: Nov. 29, 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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32 users found this review helpful