Reviewed: Nov. 22, 2009

WOW!! my family ate the whole pie in under 20mins! i didn't get but a taste! Yes, it's strong on spice, but the label said so.. and my family prefers it that way! It took 1hour 15minutes to be completely cooked which is a bit more than originally stated, but that could also be the type of oven. 100% incredible recipe! Thank you sooo much for sharing this <3 For those who didn't like all the spice, all I can say is to pay better attention to the amounts of spices next time, and in no way will one teaspoon of clove in a recipe this big make your mouth and tongue go numb.

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mtt

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 3, 2009

The way you make the design is you just use a second pie crust and use the dough.. Just roll it out and use cookie cutters to cut out your designs.. place them on top and wala!!! :-)

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amarcum23

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Reviewed: Oct. 23, 2009

Fantastic!! Just reduce the cloves by half. Thanks for a great recipe!!!!

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jane

Cooking Level: Expert

Home Town: Fort Branch, Indiana, USA

Living In: Henderson, Kentucky, USA

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Reviewed: Oct. 4, 2009

Way too much cloves and I only used 1/2 of what was recommended. Our lips were numb and the heartburn was intense. However, if you like cloves, you'll love the pie. It did also have the perfect consistancy, just way too much spice for my husband and I.

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rebelmom

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

way tomuch allspice and cloves

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karie

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Reviewed: Jan. 18, 2009

I made this for our Thanksgiving this year. I will never go back to any other pumpkin pie. Love the spices.. covered the too pumpkiny taste nicely and was joy. Guests loved it too.

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Janella

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Kotzebue, Alaska, USA

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Reviewed: Dec. 21, 2008

Perfect! Best I have ever made. I used fresh pumpkin I had frozen. When I measured it I had about 1/3 cup extra and went ahead and dumped it in..still came out perfect. Ohhh. I only used 1/2 tsp. of cloves, dear husband is not a big fan....but it was perfect.

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lovinGodmorethanfood

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Reviewed: Dec. 2, 2008

Don't make this pie!! We could not eat it at our Thanksgiving. It is so SALTY. It has now become the family joke "Hey, would you make your SALT pie for my birthday?" Besides, we like spicy, but this is TOO spicy. Cut back on the cloves and the salt and it may turn out fine. To be safe I would make another one of the great pie recipes on this site!

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Marjie

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Reviewed: Nov. 30, 2008

I think it turned out nicely. I noticed, however, that the bottom crust didn't seem to cook well... maybe it was slightly soggy? And it definitely took longer to bake... waaayyyy longer in a new stove even. I made it the night before, anyway, so a lengthy bake didn't matter much.

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RockStarKim

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Reviewed: Nov. 28, 2008

Wonderful! I doubled the recipe as this is my husband's favorite. Only thing I changed was using half brown sugar to half granulated as I had seen this on the Food Network. We loved the spiciness.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Nov. 25, 2008

I did not care for this pie. All you could taste in it were the cloves, and I even took others suggestions and cut them back a bit. It needs more of all the other ingredients. It also took me almost 2 hours to cook, I dont know why. I do not recommend it to anyone.

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Val

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Reviewed: Nov. 19, 2008

I see someone else remarked on the saltiness, and I agree. We could not eat it, the salt ruined it. I will try it again because I think it would be quite good once the salt is cut WAYYYYYY back.

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GETTEJ

Home Town: Rock Rapids, Iowa, USA

Living In: Watson, Minnesota, USA

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Reviewed: Oct. 14, 2008

This was an OK recipe. I think it has too much salt because thats all I could taste in this pie. So maybe cut the salt to a 1/2 tsp? I like spicy pies, so I thought this one would do the trick. I will probably not use this recipe again.

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ghouliegal

Cooking Level: Expert

Home Town: San Jose, California, USA

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Reviewed: May 27, 2008

Too much spice. I would not make this again.

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jenna

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Reviewed: May 1, 2008

I will definitely make "Mom's Pumpkin Pie!! Question, how do you make the design on top of the pie? It is so lovely!! tat

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tat

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Reviewed: Feb. 25, 2008

I made this pie last night and it was a very delicious pumpkin pie!! It was gone this morning so I am now waiting on the second pie to come out of the oven. Everyone enjoyed it and it was creamy and spices where perfect for us Thanks for the recipe!

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Noangel

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

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Reviewed: Jan. 25, 2008

Every time I have baked this it was at least 40 - 50 mins. So put aluminum foil around the edge of the pie to prevent the crust from becoming too brown. Also I didn't have allspice so I left it out and couldn't tell. I usually add 3 eggs.

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Nov. 25, 2007

I changed the spices a little but this recipe is great. It is spicy which is how I like it! I followed the recipe exactly and it turned out perfectly. Great recipe!

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zacksmom2

Cooking Level: Intermediate

Home Town: Corner Brook, Newfoundland, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Nov. 22, 2007

Kathy, I can't say enough thanks you's for posting this wonderful pie recipe! I loved the spice in this. I only used half of the clove called for since my husband doesn't like clove and other reviewers said it was a bit much. We loved this pie. This is soooo much better than our usual recipe, this will be on our holiday table for Christmas too! My husband LOVED this pie and he doesn't usually won't touch anything that clove even thought about being in, much less being strong like it is in this recipe. I even cut the clove in half and my husband still loved this pie! This turned out so creamy and had a lovely smooth texture and great spicy kick to it!!! LOVED IT!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 27, 2007

This pie was both easy to make and wonderful to eat! I left it slightly to long and the top browned a lot, but it was still good!!!! It was gone in about 2 minutes when I took it to my office! Thanks!

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Tracee

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