The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
We all thought that it could use more spices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
I found out that you want to fill your pie as full as possible, so up to the brim, people! It does puff up slightly, but will shrink back down after cooling. I did pre-bake my crusts for about 10 minutes before adding the filling, and I was very pleased with how it turned out!
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Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
This is THE PIE that you want. This recipe is so good, that I put 8 pumpkins in the freezer so I can make it year round. Super Easy & Super Delicious!! Made even better with fresh grated nutmeg :)
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Cooking Level: Expert

Living In: Lugoff, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
A very nice spiced pumpkin pie and using the fresh pumpkin puree is a must it does take extra time but the flavor is well worth it.
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
OK, I HATE to be one of the people in the obvious minority, but I did not care for this recipe. I rated it earlier today as a 5 star pie because it came out of the oven looking like perfection...however, now that I have cut into and tasted it, I can't even believe I wasted the time. Pumpkin pie isn't my favorite to begin with due to the soft texture, but this was - more the texture of a pumpkin mousse. Creamy on the knife, sloppy on the plate, taste is just average.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 24, 2009
Wonderful! In Australia there is no canned pumpkin so I needed to use fresh pumpkin. This recipe was perfect with it, all the Aussies had never had pumpkin pie before and they thought it was great! I only made a couple of changes, one, out of sheer laziness, was boiling and mashing the pumpkin instead of putting it in the oven. And the other was using a little less evaporated milk than what was called for. So good! Thanks Mrs. Siggs!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 24, 2009
This was absolutely perfect! It was my first time making a pumpkin pie, so as I poured the filling in and it was runny I was worried! Never fear, it came out beautifully and set up just the way it should. I used the pumpkin pie spice II recipe from on here and it was delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 24, 2009
I followed the recipe exactly and it turned out great! Thanks for the great start-from-raw-pumpkin recipe :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 22, 2009
Great! Trick for fresh pumpkin draining, put a weight on the pumpkin, like a can of soup or something and it will drain better
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 21, 2009
I always make fresh pumpkin pie for TG. I grow the sugar pumpkins in my garden. I always put a frozen pea in the middle of the pie when it is done. Eventually someone always asks: What is the pea for? Answer: Pumpkin lol
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 20, 2009
Perfect. I did not have evaporated milk so I used the same amount of Whipping Cream. It was like silk. This is the best tasting pumpkin pie recipe I have ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 19, 2009
I'm an Aussie and we don't get canned pie pumpkin here. I've been looking for a recipe using fresh pumpkin for years! Many thanks for posting this delicious Fresh variation. I used what we call butternut pumpkin and it was marvellous. This is going to be a year round favourite in our house, seeing as we don't have a Thanksgiving Day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 17, 2009
love the texture. Next time I'll add a bit more pie spice. Use Baker's Secret Pie crust and pecan struesel topping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 15, 2009
YUUMMMM! Got major compliments on this pie!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 13, 2009
Pie from a real pumpkin! My first time! It came out so beautifully and Wow! Was it delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 12, 2009
Simple recipe, I love that it calls for real pumpkin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Intermediate

Home Town: Merced, California, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Toronto, Ontario, Canada

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