The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 10, 2009
This was my first ever pumpkin pie, baked and tasted. The recipe was easy to follow, I used fresh pumpkin and a quick flaky short pastry for the case. I was surprised at how 'light' and almost fluffy it was. I was expecting a denser texture and I'm afraid I would have preferred that. Also I needed that extra sweetness and texture so I actually finished of each slice of pie with a brulee topping ie. I sprinkled a fine layer of sugar on top then briefly blasted it with the blow torch, YUM!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 21, 2009
My husband wanted pumpkin pie for Easter. Kinda out of season so I had to substitute for canned pumpkin (which I NEVER would do) Anyway, followed this recipe exactly but only used 5 ounces of evaporated milk as directed on pumpkin mixture and I pre-baked pie shell first which made a huge difference. Otherwise, followed the rest of the recipe and my husband (who is a pumpkin pie authority) said this is by far THE BEST pumpkin pie he's ever tasted. YEAH! Thanks again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 2, 2009
Having never tried pumpkind pie before we had no idea what to expect but this was gorgeous. Worth the time and effort and would make this again for guests. I subbed butternut squash for the pumpkin which didn't take as long to cook so the pie was dark orange and tasted kinda caramelised. Also used Pumpkin Pie Spice II recipe and a digestive biscuit (graham cracker?) and butter base. Yummy!
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Cooking Level: Intermediate

Home Town: Stoke-On-Trent, Staffordshire, England, U.K.

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 8, 2009
Very Good! This is the only pumpkin pie I make for Thanksgiving! The only change I make is using Pumpkin Pie Spice II (on this site) instead of the pumpkin pie seasonings you buy from the store!
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Cooking Level: Intermediate

Home Town: Hayward, California, USA
Living In: Evans, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 3, 2009
Make sure you puree the pumpkin, I just mashed it and the pie ended up a little chunky.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 21, 2008
The hardest part for me was trying to cut open the pumpkin. Otherwise it was an easy recipe. I was able to make two pies from the one recipe. My friend that I made it for raved about how good it was!
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Cooking Level: Intermediate

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 20, 2008
This is a fantastic recipe for using fresh pumpkin! Be aware that your pie's color may be paler than a traditional pumpkin pie (mine was a creamy white shade), but the flavor is amazing!
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Cooking Level: Expert

Home Town: Camden, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 20, 2008
This pie was fantastic -- flavorful, thick and creamy. It passed the in-law test, and even our 6-year-old nephew devoured an entire slice! I'd never made a pumpkin pie before, let alone one from scratch, and this recipe was very simple to make and easy to follow. I did skip the from-scratch pie crust and use a pre-made one instead, but it didn't take away from the awesomeness of the pie. The only thing I would advise is to avoid whisking the pie mixture too much before pouring it in the pie shell. It will be a little bubbly on the top, and the top won't be 100% smooth after baking. But if you're not concerned with the "pretty" factor, it's not a big deal. The flavor and consistency aren't compromised one bit. Also, refrigerating it overnight helped immensely; it set nicely and the flavors blended wonderfully.
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Cooking Level: Intermediate

Home Town: Brunswick, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 5, 2008
Fantastic taste fantastic texture. The only thing I hated about the whole thing was that my pre-bought pastry was too thick because I really wanted more of that pie filling. BEAUTIFUL!!!!! Oh so yummy. Thank you so much!!!!!!!!!!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 2, 2008
Absoloutly Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 1, 2008
This recipe is the best pumpkin pie recipe I've had, and with my grandmothers, that's saying something. A pumpkin will have enough for about four of these pies, so I just made the filling with the leftover pumpkin puree and put it in the microwave on high for 3 minutes, stirring every minute. The more filling you have, the more time in the microwave, but still take it out and stir every minute. It is a nice little pudding type thing, a delicious afternoon snack.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 1, 2008
I made this recipe for Thanksgiving, using some fresh pumpkin I'd prepared and frozen earlier in the fall. I doubled the recipe and ended up with one deep-dish pumpkin pie and one regular nine-inch pie. They were fantastic, and everyone loved them! I was happy to have a pie to keep at home too. Changes: I used one tablespoon of pumpkin pie spice per pie, and also added an extra half cup or so of pumpkin just so it wouldn't go to waste. Very, very yummy pies, with a nice texture and great flavor. Thanks!
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Cooking Level: Expert

Home Town: Columbia City, Indiana, USA
Living In: Madison, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 30, 2008
I made this pie for Thanksgiving, and it turned out great! The original recipe filled two pre-made pie crusts. Everyone complimented this recipe!
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Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 29, 2008
This was a fanatastic recipe! I have never made pies before and tried this and pecan pie V from the list as well. We used pumpkin from our garden, which made it even yummier. My husband loved the creaminess and flavor and I was amazed at how easy it was! I did add a little extra spice like some of the reviewers, and I had about a 2 1/4 cup pumpkin from our pumpkin so I threw it all in there, and it was perfect. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 28, 2008
This was the first time I had used real pumpkin in a pie-and this recipe was AMAZING! I actually just cleaned my pumpkin out-threw it in a microwave bowl, covered it with plastic wrap and nuked it for 15 minutes. You could just take the skin right off, no fuss. Then I took a hand held blender and blended it for a minute and it was a perfect puree. Otherwise-I followed the recipe to a tee. After following the recipe it was the consistency of water when I poured it in my homemade crust, but it turned out perfect. BEST pumpkin pie I have ever had....and I am not even a pumpkin pie fan really! I considered using a topping..but this pie doesn't need it! Five stars for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 28, 2008
This was incredible! I've never made a pumpkin pie that didn't come out of a can. I'm so glad I picked this recipe to try. I even used fat free evaporated milk and it turned out perfect.
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Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 28, 2008
Made pie as written, but doubled the spice. For anyone who might be thinking it's too much work, it's really, really not! We don't have canned pumpkin in Northern Ireland, so I prepared this on Thanksgiving because I was feeling homesick. I'm extrememly happy with the result. Another fantastic recipe from Mrs. Siggs! (try her snickerdoodles!)
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Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Derry, County Londonderry, Northern Ireland, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 17, 2008
Quick, easy and delicious! Very simple to add one ingredient at a time into the food processor. Differences were I used an equal amount of heavy whipping cream in lieu of evaporated milk and then made individual mini pies (mini muffin pans). Will definitely use this recipe whenever I make pumpkin pie.
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Home Town: Kerrville, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 13, 2008
Perfect. Excellent set, excellent flavor. Some of my co-workers mentioned that the pie was not very sweet, and one of my diabetic co-workers mentioned that it did not raise his blood sugar, so a winner in my book. 2 cups pumpkin mush, and leave it in the turned-off-oven for the extra 15 minutes
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 8, 2008
A great pie. Fresh pumpkin really makes quite a difference. Yum!
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