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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Jersey Cook

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2007

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!

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Choconan

Cooking Level: Intermediate

Home Town: Melfort, Saskatchewan, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 12, 2007

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!

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Ket Jensen

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Reviewed: Dec. 4, 2007

Fantastic! This was incredibly easy to make and tasted absolutely delicious. As other recommended, I increased the spices and only used 1 cup of milk. Turned out perfectly!

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shealuna

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Dec. 1, 2007

This recipe was a huge hit on Thanksgiving! Everybody loved it. In Fact, I got a few "it's the best pumpkin pie I've ever had" reviews! I didn't chang anything but I would reccommend that you make two crusts because there is enough filling for two whole pies!

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Brittany

Cooking Level: Expert

Home Town: Mancelona, Michigan, USA

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Reviewed: Nov. 27, 2007

This was awesome! And easy to prepare - loved it: will definitely cook again!

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BryRon

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Wagoner, Oklahoma, USA

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Reviewed: Nov. 27, 2007

I followed the recipe exactly and my whole family loved it. I used fresh pumpkin puree. I cut pie pumpkins in half and scoop out the seeds and goop with a grapefruit spoon - that seems to work out pretty well. Then place on a foil lined baking sheet and place the pumpkins cut side down. (I use a little bit of Pam so they don't stick). Then I completely cover the pumpkin with foil and put in a 350 degree oven for about an hour. However, some people say they can get two cups of puree from one pumpkin but I seem to only get one, so I have to do two pie pumpkins. After they have roasted, I scoop the pumpkin out of the shell and then throw them in the food processor to make the puree smooth and creamy. I've found out after experimenting I don't need to strain it, I think the roasting keeps the pumpkin from being too watery, as opposed to steaming which I think makes for the watery pies I've heard people complain of. But thanks for the recipe, this one is a keeper!

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jerseygirl

Cooking Level: Expert

Home Town: Jersey City, New Jersey, USA

Living In: Beebe, Arkansas, USA

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Reviewed: Nov. 25, 2007

This recipe was great! I added an extra cup of pumpkin as recommended by others. The recipe was easy to make dairy free - I used 1 cup soy milk in place of the milk, and 1/2 cup Silk Soy Creamer in place of the heavy cream and it turned out FANTASTIC!

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CCHADY

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Reviewed: Nov. 23, 2007

I made this for Thanksgiving this year, everyone raved about the flavors the only thing I did different was grind my own cloves.

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Graham Family Farm

Cooking Level: Expert

Home Town: Salem, Oregon, USA

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Reviewed: Nov. 23, 2007

I made this recipe for thanksgiving and it had so much more flavor than the other recipes that I have tried Ill stick with this one!

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stacyvsmith

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Reviewed: Nov. 23, 2007

If you like traditionally flavored pumpkin pie, this is an excellent choice with a great balance of spices. However, I was disappointed with a couple of things. First, the uncooked pie filling is very soupy (not the thickness you expect from a pumpkin pie). It took over an hour to set in my oven at the temperature called for in the instructions. The other drawback is that the recipe, as measured, makes much more pie than can fit in a pie crust. I ended up pouring a lot of it down the drain.

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Sarah

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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Reviewed: Nov. 22, 2007

I cooked this for my Irish boyfriend's family as part of a Thanksgiving meal. Because I'm in Ireland and can't find canned pumpkin puree, I used real pumpkin. It was very easy to do, but because I only bought a section of the pumpkin (already de-seeded), I didn't have quite enough for 2 full cups. I read in other reviews to let it drain overnight, but I had to settle for letting it drain for several hours and then squeezing out the excess liquid. The mixture looked very watery before I baked it, but the eggs made it thicken up, and it turned out to be a really nice pie. I'll definitely use the recipe again. I used the no-roll pie crust found on this website, and that went well with it, too.

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Jessica

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

This is the best pumpkin pie I have ever had. This recipe adds a new element of flavor to the pie while still retaining that classic pumpkin pie taste. The new element of taste is almost egg custard-like and the texture of the pie is more fluffy. I made two pies, and in the second one, added approximately 1 additional cup of Pumpkin Puree. This reduced the egg custard-flavor and brought the pumpkin flavor to the forefront while still maintaining the fluffy texture.

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Eric

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Reviewed: Nov. 17, 2007

this tastes even better after a night in the fridge

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Katie

Cooking Level: Intermediate

Home Town: Falmouth, Massachusetts, USA

Living In: New York, New York, USA

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Mom's Pumpkin Pie

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