Reviewed: Nov. 20, 2004

Mmmmm, this was excellent. I chose to use this one because it didn't need evaporated milk and I didn't fancy another trip to the supermarket today! But it's the best pumpkin pie I've had. (not that my experience of pumpkin pie is very great, having only had it on holiday to the US).

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HELENLECKIE

Cooking Level: Intermediate

Living In: Bristol, Gloucestershire, England, U.K.

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Reviewed: Nov. 20, 2004

I agree with the other reviewers who said that (1) this produced more than enough liquid for one pie - I may make two pies with the recipe next time or reduce the milk. Also (2) it took WAY longer than the suggested bake time. Mine also puffed up like a souffle and then settled when I took it out of the oven. However, after all of that, this recipe produced a pie with a very nice flavor. And I like using fresh milk and cream, rather than condensed, so that appealed to me!

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VeggieGal

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

Living In: Montrose, California, USA

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Reviewed: Nov. 19, 2004

my buddy and i made four pies after doubling the recipe using disposable pie pans. they were very yummy and easy to make especially since this was both our first made-from-scratch pies. one friend said she liked the light and fluffy texture cos it made it less rich than other pies. i don't even like to eat pumpkin pie but i admit that was pretty darn good.

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LAURAAAA

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Reviewed: Nov. 12, 2004

It needs a little more spice & less milk. The mix was too watery and didn't bake well. Maybe just try evaporated milk instead of both heavy cream & milk.

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LADYLEE75

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Reviewed: Nov. 10, 2004

I have never baked anything successfully before and not pumpkin pie either. This was so easy and it turned out great. My husband loved it.

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ChiefsAngel

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Reviewed: Nov. 1, 2004

I made this pie yesterday and I am very disappointed with it. It is bland and it has a strange eggy texture. It took 2 hours to bake, even my tarts took 45 minutes. If you must try this recipe, I would suggest adding more spices (maybe even add a couple of spoons of molasses), and maybe reducing the milk. It was very runny, and while it did eventually firm up, it took hours. As with other reviewers, I found it made much too much filling.

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Arcticwoman

Cooking Level: Expert

Living In: Lethbridge, Alberta, Canada

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Reviewed: Oct. 26, 2004

Outstanding. I used a deep dish glass bake dish. I did need to cook it a little longer, 10 min. or so but that could have been my oven. All and all we loved it. Very light and delicious!! I tested this recipe to make in a few weeks for Thanksgiving and it definitely will be served!!!

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2004

This is a great recipe. I will say the best pumpkin pie I have ever ate. I used fresh pumpkin and needed to cook the pie slightly longer than in the recipe.

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VALLIEG

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Reviewed: Sep. 30, 2004

Delicious! When I was making it, the filling was SO liquid I though it would be a desaster! But while cooking, it started rising like a soufflé, and after cooling it an hour or 2, it was just perfect! I added more cinnamon, and didn't add cloves. I sprinkled some of the topping in Brown Family's Favorite Pumpkin Pie, and used Grandma's Secret Pie Crust.

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XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

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Reviewed: Sep. 29, 2004

Great Pie. I used Pure pumpkin from a can, used a 15 oz can, so i guess it was not the full 2 cups that the recipe called for, but it worked. Has a great texture and Fabulous flavor. My husband loves it. I bought prepared pie crusts, 9" deep dish and I filled both pie crusts! Very Easy Recipe! Thanks!

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Carol

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Sep. 3, 2004

I make this recipe every Thanksgiving and Christmas, with RAVE reviews. One year I made six different recipes for pumpkin pie, and this one was the unanimous winner (we had 17 people over, that year). Thank you, Jim, for sharing Mom's recipe with all of us!

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TexasPrincess

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Boise, Idaho, USA

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Reviewed: Aug. 18, 2004

My Dad doesn't like pumpkin pie, but he ate 3 huge slices of this last Thanksgiving, and I'm glad I found the recipe again cause this is going to be my permanent recipe!! I bake it in the pie shell recipe from Apple Pie by Grandma Ople and it' fantastic!! put some fresh whipped cream (not from the can) on a warm slice and it'll have people's toes curling!! So yummy!

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Celly

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2003

Good simple pie, it was enough for two. Not sweet enough for me but with some whipped cream it was pretty good.

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SNACKATERIA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 2, 2003

Yum! A delicious spicy pie. I had to use canned pumpkin so I reduced the salt a bit, and I only used 1 cup of milk. There weren't enough leftovers so I'm making another one today!!

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FULLERV

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Reviewed: Nov. 30, 2003

This pumpkin pie recipe is awesome! The only thing I changed is I used 2 1/2 tsp of pumpkin pie spice instead of all of the seperate spices it asks for and added some finely grated orange zest.

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NDP83

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Reviewed: Nov. 29, 2003

I read the reviews stating how there was almost enough for two pies. I made a deep dish pie and the amount was perfect. I did cover the crust half way through and cooked it about 10 minutes longer, but it was perfect. I would also suggest serving this chilled.

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CAROLA316

Cooking Level: Intermediate

Living In: Catonsville, Maryland, USA

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Reviewed: Nov. 23, 2003

Very tasty and creamy pie. I used homemade pumpkin puree, doubled the cinnamon, and eliminated the cloves. Like others, I found this recipe made 2 pies. I guess it would make one deep dish pie. This recipe is much creamier than the one on the can of pumpkin. Great pie!!!!

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MARY DOMAZ

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Reviewed: Oct. 12, 2003

I loved this recipe. It worked for me!

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LIZMUNOZ

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Reviewed: Dec. 10, 2002

In one word, YUM! I made 2 of these for Thanksgiving & they were gone before my leftovers were!

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Moondusted

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Pigeon Forge, Tennessee, USA

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Reviewed: Nov. 30, 2002

This is a really good version of the traditional pumpkin pie. It's a little lighter than most. I wish, however, I had read the reviews ahead of time because I had a REALLY FULL 9" pie with a little batter to spare. I could have easily made 2 pies. I must add that out of 5 pies at the Thanksgiving meal, including a pecan and a pumpkin cheesecake, this one was gone first before the others were even half eaten! A definite keeper!! Thanks Jim!

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