The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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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Photo by BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 27, 2002
I made this pie using my already pureed, frozen, WHITE pumpkin. I slightly increased the cinnamon and the nutmeg (as I love these spices) and this was the hit at Thanksgiving dinner at my future in-laws! Even my fiancee (who HATES pumpkin pie) had 2 HELPINGS! I highly recommend this recipe! It's flavor is not as strong as the canned pumpkin and I will never use anything but fresh again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 26, 2001
After years of serving store-bought pumpkin pies, I finally decided to make my own...so glad I chose this recipe because my family still thanks me for it!! One review from the pumpkin pie experts in the family, "Now THIS is a real pumpkin pie!" Filling does make enough for two, but I made a deep dish gingersnap crust and doubled the bake time. This has become an instant family favorite. Serve with homemade spiced whipped cream and you'll be loved forever!
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Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA
Living In: Charlestown, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 21, 2001
Definitely the best pumpkin pie recipe I've ever used. There was plenty of filling for two nine inch pie crusts and they set up beautifully. The heavy cream makes all the difference. I just bought pumpkin pie spice instead of all the individual spices and the flavor was perfect. I made 6 pies for Thanksgiving and my family demanded 6 more for Christmas.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 26, 2001
It was good but I've had better.
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Boerne, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 25, 2001
Wonderful recipe! I was able to make two 9 inch deep-dish pies. Everyone loved it. Yummy! :-D
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The reviewer gave this recipe 1 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 24, 2001
I made this pie, and it never did "thicken up." Also, the flavor was a bit strange. I think it may be a bit too spicy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 24, 2001
Makes a large 9-inch pie. Is rich, but not heavy with excellent spicing.
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ERD

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 23, 2001
This is the only pumpkin pie recipe I ever use. It has just the right amount of spices. The filling is enough to fill 2 frozen pie crusts or one deep dish pyrex-type pie dish.
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Cooking Level: Expert

Home Town: Cumberland, Rhode Island, USA
Living In: Coventry, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 22, 2001
This was the first pie I ever made and it was a great choice. The filling is moist, cramy, and very flavorful. Plus, it is easy to make. Definitely a new tradition for the holidays at my house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 11, 2001
Wonderful! Everyone who tried it said it was the Best or one of the best they've ever tasted. Great compliment for this newer cook. After the other reviews I made this in a 10-inch pie pan and it fit perfectly. Refrigerate overnight. Turned out beautifully! Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 15, 2001
I brought this to a potluck once and one of the comments I got was "I never eat pumpkin pie, but this is good!" I usually make 2 x 9" pies from this recipe. I'll be making it again tomorrow!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 23, 2000
This pie was the hit of my Thanksgiving meal
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 11, 2000
I made this for Thanksgiving and it was gone before the end of the day! I used whipped cream spiced with cinnamom and ginger which was perfect. It is too much for just one pie -- make sure to buy 2 pies shells or better yet, some ready made tartlett shells and make additional mini-pies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 7, 2000
Made this pie for Thanksgiving.....everyone loved it. It was really easy too. This will be the only P-pie I bake from now on!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 30, 2000
The taste of the pie was excellent. I made a graham cracker crust and used it with this pie. I baked it in a 9" x 1 1/2" glass dish and the ingredients nearly overflowed when I poured it in. I had to be very caareful getting it into the oven. The baking time was double what was actually called for.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 29, 2000
Good - nothing outstanding or unique. Just your normal pumpkin pie.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 28, 2000
Great, but it made enough for two 9 inch pies. Leftovers make a good soup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 27, 2000
This was a really yummy pie! I made it for thanksgiving. However, not all of the filling would fit into the crust, and I had to extend the baking time about twenty minutes. First, the filling puffed up really high, but eventually fell back down, and tasted great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 27, 2000
This pumpking pie was so creamy and easy to make. It was delicious!!!
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