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!

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.

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!

Delicious!

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.

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!

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.

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!

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.

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!

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.

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??

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!!

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.

Excellent pie! This is really good. I like my pie a bit sweeter and a bit spicier so I aded 1/4 cup sugar and did not use sugar in my crust, and doubled the spices. It set really well and I didn't add the third cup of pumpkin puree like some bakers said to do. It is not watery and tastes even better when eaten cold the next day. So good, thanks so much for the recipe!

This is our family's pumpkin pie as well :-D We don't get canned pumpkin here in Sweden, so I use raw shredded pumpkin, and it is just wonderful!