Reviewed: Nov. 7, 2009

Great Recipe! I received rave reviews from the in-laws. As another had suggested I increased the pumpkin pie spice to 1 tablespoon. Also I didn't have a sugar pumpkin so I used a jack-o-lantern pumpkin which still turned out great. Keeper!

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Dawn

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Reviewed: Nov. 4, 2009

Delicious! The only thing I changed was putting in .5 tsp of ginger and .5 tsp of vanilla extract. Thanks for sharing and yes, fresh pumpkin makes ALL the difference!

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DarrkAngel

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 4, 2009

This pie came out great. It tastes just like the can minus the tinny can taste. I followed the recipe exactly. I used the Butter Flakey Crust recipe and prebaked it at 350 degrees for 15 minutes with parchment paper and dried beans for weight then removed the parchmant paper and beans and baked it for an additional 15 minutes. When I added the pie filling, I did not remove the foil the entire time since the crust was already baked. Also, I used 1/2 cup of Splenda brown sugar instead of the 1 cup of regular brown sugar since my Dad is diabetic. I can't wait to bring this pie home for Thanksgiving!

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agziller

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 2, 2009

The entire family, from my husband on down to our 2-year-old, *devoured* this pie. Even my autistic five-year-old, who usually avoids anything with a soft texture, asked for a second piece! It was super-easy as well. I'd never made a pie before using fresh pumpkin rather than canned, but this is going to be my regular recipe from now on!

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Robin F

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 2, 2009

I was never a huge fan of pumpkin pie until I made this pie. I'd always had the pie using pumpkin from a can, and it really is much better fresh. I used 3T of "pumpkin pie spice" -- a mixture of cinnamon, nutmeg, ginger and cloves since I didn't have the pre-mixed stuff, and it was perfect. I used a frozen pie crust (deep dish) and still had enough for a small pie left over. I think this recipe would fill two regular frozen pie shells. Great with whipped cream!

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fiascos_afoot

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Reviewed: Nov. 1, 2009

Instead of a sugar pumpkin, I used 2 acorn squash it worked out very well. Good to try for something new :) This is what my grandmother used to do, my mom said that she always thought pumpkin pie had acorn squash in it.

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TCoyour

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

cooked my pumpkin a few days prior. I scooped the pumpkin and put it into a food processor. This worked great for the consistency of the pie. I did increase spices to 1T. as others suggested. Only 1 person thought it was too spicey. There was enough for 2 pies. I also didnt get a full 2 cups from my pumpkin. I gave the recipe 5 stars, but i'd give my pie 4 stars. I think I would like more pumpkin and less cloves (I used individual spices). Although I got 2 pies, the sweetness was perfect. Both pies were done in 50 minutes. They taste less spicey today, but they were still good last night.

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bizzie

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Reviewed: Oct. 26, 2009

I was worried that this was very runny when it was mixed, but it baked up just fine. I used a premade graham cracker crust and my own combo of nutmeg and cinnamon. It got 8 thumbs up. Best pie I've ever made. Thank you!

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decapotable5

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Reviewed: Oct. 25, 2009

Very easy to follow and make! I made the mistake of using sweetened condensed milk instead of evaporated milk. Didn't pay close enough attention and just grabbed the wrong thing from my cupboard. Won't make that mistake again, but it didn't completely ruin it! I will make this again only next time using the right milk :)

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Claudia

Cooking Level: Intermediate

Home Town: Lehigh, Iowa, USA

Living In: Pleasant Hill, Iowa, USA

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Reviewed: Oct. 25, 2009

Great recipe! If using a mixer be sure to use a low setting and not mix too much - otherwise the pie will bake with bubbles. It will taste the same but it just won't look as nice. Overall, I love this recipe and will definitely use it again. Thanks..

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LianaMurphy

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Reviewed: Oct. 25, 2009

This was my first time making a pumpkin pie from fresh pumpkins and I think it was a success. I used about 1 1/2 tsp. pie spice (that is all I had left) and about another tsp. of cinnamon. We don't like ours pies super strong on the spice, so it was perfect! I have only tasted some of the filling that was left over that I baked in muffin cups, but it was yummy. We will see what the crew says after the pie is completely cooled. At least I know exactly what went into my pie!

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3boys4me

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Reviewed: Oct. 24, 2009

I make several of these pies every year. I just love them. I do increase the pumpkin spice to 1 T. however. Also, because this pie is made from scratch, I suggest refrigerating it once it cools. It does not keep very long left out at room temp. This is because this pie is natural, free of all that preservative junk that store bought pies contain. There is absolutely no pie like that made from fresh ingredients!

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s7a7v7y

Cooking Level: Intermediate

Home Town: Cleburne, Texas, USA

Living In: Waco, Texas, USA

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Reviewed: Oct. 23, 2009

Perfect pie!!! To stop the sloshing pull the rack forward and add the last cup of filling to the pie after you put it on the oven rack. Push the rack back and bake. No sloshing!!!

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Barbara

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Reviewed: Oct. 19, 2009

I'm sorry to have to disagree with virtually all the other reviewers. I thought this pie was just average. The fresh pumpkin was a disappointment and not worth the extra effort. It wasn't difficult to do, it just turned out kind of bland and blah. The recipe needs more spices, and definitely don't forget to blend the mixture if you want a smooth pie filling. Call me crazy, but next time I'm going to opt for canned pumpkin.

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smileysv

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 19, 2009

I made this pie and sent it with my husband for his friend's birthday. The pie plate came back scraped clean, and he said everyone loved it. I tried a piece from the second pie, and I agreed it was wonderful. You have to have the time, but it's not complicated.

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Julia Child Wannabe

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Reviewed: Oct. 19, 2009

This was phenomenal! I messed up a bit by letting the mixture sit for a little too long in my pie crust and then it sloshed all over the place when i tried to put it in the oven...other than the lack of beauty because of my own mess up, it was delicious!

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Rachel

Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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Reviewed: Oct. 16, 2009

Wonderful! My husband isn't crazy about pumpkin pie but loved this one! This is definatly going to become a Fall tradition.

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Lisa

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Reviewed: Oct. 15, 2009

Delicious! Had to cook it quite a bit longer than stated though.

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SHAMUTHEKILLERWHALE

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Reviewed: Oct. 13, 2009

I chose this recipe to do a practice bake for thanksgiving. I'm not an expert on baking so I just followed the recipe as it is written and it still produced excellent results. The pie was delicious, definitely baking it again for the holiday!

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EggTwink

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Reviewed: Oct. 13, 2009

Made this tonight with some minor modifications. Used pumkin pie spice II recipe from this site with freshly grated nutmeg. Instead of baking the pumpkin - I quartered it and microwaved it w/ 1" on water in a covered caseroll dish for approx. 20 minutes on high. The pumpkin easily lifted out of the skin in bigchunks. I then used my food processor to puree it. After pureeing - I placed it in a close mesh strainer and let it drain the water out of it for 15 minutes (I got about 1/2 a cup). I cooked the pie filling mix that didn't fit into the pie in a couple of custard cup (they were finshed 12 minutes before the pie was cooked). Yummmmm!!!! I'm definitely going to purchase some more pumpkins to do this again. From what I understand - the puree freezes well. You can also use butternut squash to make this with identical results.

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