Reviewed: Dec. 27, 2011

This was the hit of our Christmas dinner. I followed the directions exactly, and used the Graham Cracker Crust I recipe from this site (without the optional cinnamon, and using digestive biscuits instead of graham crackers, which are not available here). My guests said this was "wicked", and I'd have to agree. It was fabulous! I'm sure I will be making this again.

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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

Reviewed: Dec. 24, 2011

I'll never make a traditional pumpkin pie again!

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LVKITKAT

Reviewed: Dec. 7, 2011

I liked the way this jazzes up pumpkin pie.

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Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Nov. 30, 2011

Wow!!! I made this for Thanksgiving and EVERYONE said it was the BEST pumpkin pie they ever had! I tried it bc I saw a review that said this pie one first prize! It definately deserves 1st place! So easy and so yummy!!!

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Trying to be a Baker! lol

Reviewed: Nov. 26, 2011

I made this pie and was very good. I did however make a few changes I used a regular pie crust and I did not have walnuts so I used candied pecans which I had from Trader Joe's. I also only had whole wheat flour. The topping came out really good. Overall a nice change from a traditional pumpkin pie.

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Tessa

Reviewed: Nov. 25, 2011

This was delicious. I made it for Thanksgiving, and everyone raved about it. Next time, I think I will increase the maple flavoring to 2 tsp. I did have to bake it an extra 10-15 minutes because mine took a while to set in the middle. Thanks for the recipe!

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KBrat

Cooking Level: Intermediate

Reviewed: Nov. 25, 2011

THE BEST PUMPKIN PIE I have ever had!!!!! I used dark brown sugar and a graham cracker pie crust! I also baked it in my toaster oven b/c big oven was full! AMAZING! I'm going to have another piece for breakfast tomorrow!!! ps- Hubby loved it too...said to throw the store bought one out!

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Jenny Collins

Cooking Level: Intermediate

Home Town: South Elgin, Illinois, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Nov. 24, 2011

AMAZING! A rich pie for most tastes I guess...but the kind of sweet decadent desert you really can enjoy once a year. The only thing I changed was that I made my own crust instead of getting a graham cracker one

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joanabb

Reviewed: Nov. 24, 2011

Made for Thanksgiving with a homemade graham cracker crust. Left out the walnuts, didn't have any, and the topping held up fine without them. I used 2 cups pureed sugar pumpkin as I had some frozen from my garden. I had a little too much filling so I filled a pyrex custard cup with what was left, and baked it along side the pie. These would be nice for individual servings if you don't want to make a pie. Sweeter than your average pumpkin pie, so you might want to serve it with some creme fraiche rather than a sweetened whipped cream.

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the diva

Cooking Level: Expert

Reviewed: Nov. 23, 2011

Made a big mistake. Added evaporatedmilk instead of condensed and sweetend milk. Added one cup of sugar to make up the difference added a dash of vanilla and almond extract to make up the difference and a splash of maple syrup. Keeping fingers crossed it turns out okay for dinner tomorrow.

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