Reviewed: Nov. 11, 2009

I really love this recipe! It is nice to have a pumpkin pie recipe without using sweetened condensed milk. Every time I have made it, people love it.

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Sharon

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Reviewed: Nov. 6, 2009

I followed this recipe exactly and it was amazing! A keeper for sure!

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jkdomrose

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Reviewed: Oct. 18, 2009

Needed more spice but my family still liked it. I will also try doubling the spice.

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Barb.B.

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Reviewed: Oct. 16, 2009

Double the spices for sure and this is the best pumpkin pie you'll ever eat. I'll be making this every fall from now on. Thanks "Mom"!!

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SandraJ

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 12, 2009

I thought it was one of the best pies I have had, could use just a touch more spice.

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cor

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Reviewed: Nov. 25, 2008

Some one threw out my joy of cooking cook book, where I had all my recipes written and changed over the years.. I was so bummed.. I came to this site (as always) and knew I would find a good recipe.. this was awesome. I used light cream instead of heavy (calories) and it was awesome! not too sweet! perfect! thank MOM!

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Doree'

Home Town: Ringwood, New Jersey, USA

Living In: Warwick, New York, USA

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Reviewed: Nov. 16, 2008

My mom and dad love Chudleigh's pumpkin pie. I was unable to get that pie for Thanksgiving this year, so I went on the search for a reasonable facsimile, and this worked out perfectly! It is enough for two pies. I just bought the frozen pie crusts and they were really good. The other thing I did was buy canned pumpkin puree. It really is unnecessary to puree the pumpkin yourself. Instead of using four different spices, I used 2 1/2 teaspoons of Pumpkin Pie Spice and it was really good. This will save you money, since spices are expensive. All in all, I am really pleased with the recipe and found that you can do a very semi - homemade version that is cheaper and just as tasty as Chudleigh's!

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Melissa

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Reviewed: Oct. 30, 2008

Great flavor and texture. I only used 2% milk instead of milk and cream. I pre-baked my pie crust so I wouldn't have a mushy bottom. I will be saving this recipe to make again in the future.

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Alice

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 27, 2008

Incredibly delicious pumpkin pie recipe! I made the following changes: 1. Increase all spices by at least 50% (I am doubling mine next time) 2. Decrease oven temp by 25 degrees--your crust will love you for it! 3. USE A PIE CRUST SHIELD!!! I absolutely swear by them! I bought mine at Bed Bath & Beyond but I know I've seen them elsewhere. Your crust will come out golden and perfect EVERY TIME--not the least bit burnt! Under $5.00 apiece!

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Emily Rose

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Emporia, Kansas, USA

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Reviewed: Oct. 23, 2008

Delicious!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Oct. 13, 2008

Not the worst pumpkin pie I've ever had. Even after adding more spices it still lacked flavour...probably because there is not enough sugar in the recipe either. Sugar to pumpkin should be somewhere around a 1:1 ratio for my tastes for a pie. Should have called mom for her recipe.

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cavadiggy

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

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Reviewed: Oct. 6, 2008

I misread the recipe & did 2 cans of pumpkin rather than 2 cups of pumpkin puree. I was worried it wouldn't come out & I think it tasted great! Cooked for quite a bit over the time it said. that's when I realized what I had done! Anyways, great pumpkin pie flavor! This recipe is a keeper!

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Oct. 2, 2008

I've made this pie during the holidays for 4 years. Always with rave reviews. As others have said, the filling is always enough for two pies. Thanks for the recipe.

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JRB27

Cooking Level: Intermediate

Home Town: Union, New Jersey, USA

Living In: New Providence, New Jersey, USA

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Reviewed: Sep. 14, 2008

very light tasting and delicious but somehow I ended up with enough filling for 2 pie crusts (with filling 3/4 to the top). Bonus I guess cos now I get 2 pies out of 1 recipe!

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mag

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

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Reviewed: Sep. 10, 2008

I made this pumpkin pie a few years ago for Thanksgiving. Ever since that day I have been voluntold (volunteered/told) to make pumpkin pie for Thanksgiving AND Christmas dinners. This recipe is easy to make and has a WONDERFUL taste. The brown sugar adds to the wonderful flavor of this pie. I look forward to Thanksgiving even more now. Family, football, great food and GREAT pie.

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Christian G.

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Reviewed: May 25, 2008

Yummy!!! I made mini pumpkin pies with the Cream Cheese Tart Shell recipe also on this site. I was scared cause my mom has always made the pumpkin pies and this was my first time trying to do it on my own- had to introduce my Australian friends to the deliciousness of pumpkin pie! This recipe is huge! I halved it and it still made 24 full size tarts (I used a regular size muffin tin). I also live in Australia and discovered that they don't have canned pumpkin here, so I was brave and used a real pumpkin! Not difficult at all, and delicious flavor!

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Erin

Cooking Level: Beginning

Home Town: Surrey, British Columbia, Canada

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Reviewed: Apr. 30, 2008

very good. I didn't have cream, so I used the French vanilla non-dairy creamer I had on hand. It worked! The pie took a lot longer to cook for me. It had an egg-ier taste than I'm used to, but I like that! I'd recommend it. And my family liked it, too.

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rosymom78

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Reviewed: Feb. 16, 2008

This recipie was a Godsend! I live in Sweden where they dont have canned pumpkin or evaporated milk... and this recipie does not call for either! You start with fresh pumpkins which are available and I can grow them too! Plus it was delicous,,, what more can you ask??

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Anne-Marie Bullis

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Håcksvik, Västra Götalands, Sweden

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Reviewed: Jan. 8, 2008

This recipe was phenomenal!! I recently moved from the US to Australia where you cannot buy canned pumpkin so I took the liberty of buying a pumpkin, cooking and pureeing it. It turned out fabulous. I am a bit disappointed I didn't take pictures because the pies, which actually yielded 2 9 inch pies for me, was beautiful!! I would recommend a tab bit more nutmeg - to make it like grandma's, however, this was fab!! Thanks!!

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M

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Reviewed: Dec. 30, 2007

This pie is delicious. I also make my own pumpkin puree using fresh pumpkin. The spices and sweetness of the pie are perfect. My family ate this up soon after it came out of the oven. Thank you for a great recipe.

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