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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Reviewed: Nov. 7, 2007

this pumpkin pie is very good, my mom said that it is very close to her grandmother's pie!!

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sunshine

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Reviewed: Nov. 5, 2007

Very easy to make and DELICIOUS!!!! It does make a lot of filling, though. Enough for TWO pies

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THESPIANDAVE

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Reviewed: Oct. 13, 2007

Doubled the recipe..thinking Id get three pies..ended up with 4. Which was a very good thing..they were basically inhaled. I used real pumpkin puree and followed others' advice as to draining overnight. The pies were very light and velvety. A must next year!

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AlexandraTudose

Cooking Level: Beginning

Living In: Middle Village, New York, USA

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Reviewed: Sep. 16, 2007

Quite delicious but needed a few changes. I also made my pumpkin puree from scratch (baked and pureed pumpkin the day before and drained it overnight in the fridge). I also reduced the milk to 1 cup, and even with adding about 1.5x the spices listed, it still seemed like it needed a little more. Next time I'll definitely at least double the spices, but this recipe makes a very good base to start with to temper to your own tastes. Highly recommended with the butter crust off of this site!

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STARBUCKJB

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 18, 2007

This is definitely the best pumpkin pie I've ever tasted (or made). Pumpkin pie is my favorite kind of pie, but even non-pumpkin pie lovers in my extended family raved about this one. I did end up with a little too much filling, so I just greased a loaf pan and poured the extra into it, baked it along with the pie, and ate it when it came out! YUMMY!

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sjc89

Home Town: Loudon, New Hampshire, USA

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Reviewed: Dec. 29, 2006

Yummy! I did double the cinamon & I ground up fresh nutmeg. We loved it!

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Mommy of Five

Cooking Level: Expert

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Reviewed: Dec. 2, 2006

I took "luv2cook"s advice posted on 10/02/06 and used real pumpkin for the first time. Super easy to make. This pie made two deep dishes. Followed the directions exactly (except sub'd the real pumpkin for the puree). I was the new "Betty Crocker" at the holiday gathering. This is now saved in my recipe box and will be a standard for Thanksgiving & Christmas. NO MORE PUMPKIN PUREE!

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BAILCASE

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Reviewed: Nov. 24, 2006

Exquisite...Great Recipe.....Wanted to try a new pumpkin pie recipe and this was perfect.

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Coco

Cooking Level: Expert

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Reviewed: Nov. 24, 2006

I liked this pie. Since I usually have 1% milk on hand I sub. half of the milk for evaporated milk with is thicker. I ended up being able to use 2/3 of the batter and quickly made some tart shells for the rest of the batter. It took about 55 minutes for the pie to set. I think this pie can be reduced or simply divided up into two pie shells. I served it with fresh whipped cream- it was nice.

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 23, 2006

WOW ! What is not to like about this recipe? I don't like pumpkin pie and I like this one. My son declared it the best pie he ever had !

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Cara S.

Cooking Level: Expert

Home Town: Moreno Valley, California, USA

Living In: Wellington, Kansas, USA

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Reviewed: Nov. 22, 2006

Excellent flavor and texture, good one. I only change the milk for evaporated milk and used pumpkin spice mix.

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MERY PLATA

Cooking Level: Expert

Living In: Panama City, Panama Province, Panama

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Reviewed: Nov. 9, 2006

This recipe is great. I added 1 T of molasses and 1 T of bourbon for a deeper richer pumpkin pie.

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Rachel

Cooking Level: Professional

Living In: Austin, Texas, USA

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Reviewed: Nov. 4, 2006

This was my first time baking pumpkin pie and I think it went pretty well. Considering it was also the first time I ate pumpkin pie, it is quite difficult to know how to rate it. All I know is that I enjoyed baking and eating it, and my bf, who isn't a pumpkin pie beginner, thought it was great. Thanks!

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Lisa

Cooking Level: Intermediate

Living In: Gothenburg, Västra Götalands, Sweden

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Reviewed: Nov. 1, 2006

Super Great recipe. It was my first time baking a pumpkin pie and my husband loved it. I love the ingredients and the spices. The pumpkin pie is super delicious.

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Cindy

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Reviewed: Oct. 29, 2006

Just what I needed! A 'store cupboard' recipe to use up the pumpkin puree from our jack-o-lanters. A hit with 5/5 in our house, which is quite an achievement.

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Effie

Cooking Level: Intermediate

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

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Reviewed: Oct. 17, 2006

This recipe is amazing. It took mine about 50 minutes in the oven to set.

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MelissaSmith

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 7, 2006

Very Good, I will make this one every year. I didn't have any ginger and still came out great.

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LISE5

Home Town: Richmond, British Columbia, Canada

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Reviewed: Oct. 6, 2006

great, make sure to follow the instructions... otherwise the recipe gets kind of watery

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roo

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Reviewed: Oct. 6, 2006

I made this recipe for my in-laws, My father in law is an old fashion pie lover. His Mother used to make the best pies (so I have been told)! Well No one has ever been able to recreate that twinkle in his eye like his mom used to get when he hate her pies, Until now! He loved it so much that he requested I make more so he can take them home and keep them in the freezer so he can have a taste whenever he wants! He said it was just like how mom used to make, with tears in his eyes!! VERY WELL DONE RECIPE!!!! VERY MUCH ENJOYED, will use again!

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