Reviewed: Nov. 27, 2009

I made this exactly as directed with the graham cracker crust I from this site. It was still pudding- like consistency after the 30 minute bake time. I returned it to oven for another 15 min on 328f

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Denise

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Reviewed: Nov. 27, 2009

Made this pie to take to work--followed directions exactly and got rave reviews. I thought it was very good just the way it is, but I like to experiment, so when I made this for Thanksgiving dinner I made a few changes. I didn't use a graham cracker crust, I made a flaky pie crust. I also used the reduced fat Eagle Brand sweetened condensed milk, 3 tablespoons of PURE maple syrup, 2 teaspoons of pumpkin pie spice and fresh pumpkin. For the topping I used 3/4 cup of chopped walnuts as the half of cup seemed to be lost in the topping. Will definitely make again.

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

More like 4.5, but I digress. Did this with real roasted pumpkin and a homemade graham cracker crust and it turned out great. I would love to find a way to substitute real maple for the imitation (which is all my grocery store has) because the flavor came through as a little artificial. I think with that small change, this attempt could have been much improved. Even still, on the first attempt it won my work's pumpkin pie contest! The topping was a great addition, definitely don't pass on that. Would definitely make again!

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MsSaturdayNight

Cooking Level: Intermediate

Home Town: Saint Croix Falls, Wisconsin, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Nov. 19, 2009

Best pumpkin pie ever!

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Lizzy B.

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Reviewed: Oct. 31, 2009

THE CRUCH TOPPING IS A WONDERFUL ADDITION! USED MAPLE SYRUP INSTEAD OF MAPLE FLAVORING.

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MS. JUDE

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Reviewed: Oct. 20, 2009

Really awesome pie. The topping adds a great crunchy texture to the custard pie. I made my own plain pie crust instead of the graham cracker, as I felt there was so much "sweet" going on already that a plain crust just worked better for me. Will make over and over again

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DJ

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Reviewed: Sep. 14, 2009

Great variation to regular pumpkin pie! Next time I might go easy on the topping because I like to taste more of the pumpkin.

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Laura B

Cooking Level: Intermediate

Home Town: Fallbrook, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 11, 2009

Made this last Christmas and the future in-laws were so impressed! Everyone loved it. A nice twist on the usual pumpkin pie. Will definitely make again!

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TTV78

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 19, 2009

I won the pie contest at Thanksgiving with this most excellent pie!!! Try it and it will most surely become your very favorite!

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Sally S

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 22, 2009

This was gobbled up at Thanksgiving. New Thanksgiving pie. Thanks!

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Kelli

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

I agree, this is the Best Pumpkin Pie I ever had. I'm not a fan of Pumpkin Pie. But, I LOVE this and will make again and again.

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sheza

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Kingsville, Missouri, USA

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Reviewed: Dec. 5, 2008

This is the best pumkin pie I have ever had & I do not like pumkin pie. It is best straight out of the oven or while still warm.

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cindyleeguy

Cooking Level: Intermediate

Home Town: Stillwater, Oklahoma, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Dec. 3, 2008

This is the best pumpkin pie recipe I ever tried. I made two for Thanksgiving - one with the walnut crumb topping and one without. They both were gone by the end of the day! LOVED IT!

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Gina G.

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Reviewed: Nov. 30, 2008

This was so creamy and rich a delight. I only wish I had added just a little more butter to the topping. I am still eating it five days later...it keeps very well.

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soflacatlady

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 30, 2008

Ok, I didn't make the pie listed, I used the Libby's pumpkin recipe using the walnut topping on this pie it turned out delicious! I made one with a graham cracker crust & a regular pie crust both were awsome!

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HOTMAMMACOOKIN

Cooking Level: Intermediate

Home Town: Sumner, Washington, USA

Living In: Ferndale, Washington, USA

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Reviewed: Nov. 29, 2008

this was great all though beware, ur sweet tooth may just be satisfied. This was a good recipe. even though i didnt have room for desert. i took a little taste and was really good

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Anna

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Reviewed: Nov. 29, 2008

This was scrumptious. I'm not sure why the topping didn't turn out as crumbly as I hoped for, and I did follow the recipe exactly. But it still turned out delicious for Thanksgiving dessert. I had enough pumpkin and maple mixture for 2 pies.

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Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Nov. 28, 2008

I will never bake regular pumpkin pie again. This was delicious. I used a frozen pie crust instead of graham cracker crust, and the entire family enjoyed it. They raved about it all night long!

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jennydee

Cooking Level: Intermediate

Home Town: Arlington, Washington, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Nov. 28, 2008

I like pumpkin pie, but it's not my favorite. This recipe might have changed that. The graham cracker crust and maple flavoring make a wonderful change to this standard pie, and the topping,.. well,... just TOPS it off. This recipe is a keeper. Thanks for sharing.

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debbie

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Reviewed: Nov. 22, 2008

This was my second pumpkin pie in over 10 years. Mamaw usually makes them. It was easy and yummy. Anywho it turned out so good I made another one the next day.

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Bobby Jack

Cooking Level: Intermediate

Home Town: Erwin, Tennessee, USA

Living In: Manassas, Virginia, USA

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Maple Walnut Pumpkin Pie

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