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

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

Home Town: Lehigh, Iowa, USA
Living In: Pleasant Hill, Iowa, USA

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

Home Town: Cleburne, Texas, USA
Living In: Waco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
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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Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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

Home Town: Kendall Park, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 15, 2009
Delicious! Had to cook it quite a bit longer than stated though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 12, 2009
I had made this pie the previous year, and it came out perfect! My stepdad, who is a super hard critic, said it was the best pumpkin pie he has EVER tasted! I made a few changes, and I added things to my liking, but still- this pie is amazing! I am currently cooking pumpkin in the oven right now to make pumpkin pie! Woo! :) Considering my experience cooking, I have to say- this is a very easy make, straight from a New England sugar pumpkin! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 12, 2009
This was a great pie... Do move very slowly when putting it in the oven or it will spill all over (I learned the hard way). I made two last week and my BF is requesting more today. Thanks for the recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 12, 2009
Funniest thing I've seen in a while. I served a few different pie options and the ones that chose pumpkin literally stopped the conversation to go on and on, and ON about how this was the BEST pumpkin pie EVER. A few things: I cooked the pumpkin longer than it said (maybe mine was bigger?). The pie going into the oven was SCARY with how runny it was. I thought for sure it wasn't going to turn out (have no fear-it does set). The filling was enough for two pies. I mixed up my own pumpkin pie spice since I already own those spices. Here is the ratio(have to make about 3 times this for this recipe and measure out what you need): 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice Excellent recipe. I will be using only this one. Amazing what a difference fresh pumpkin makes.....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 12, 2009
Best pumpkin pie I've ever had, lots of flavor. What a wonderful recipe. For added piece of mind from pumpkin strings, I used a ricer to ensure smoothness. This is a must make recipe. Will never use canned pumpkin again.
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