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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texyemma

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Dec. 2, 2008

Absoloutly Perfect!

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kniftymom

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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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Katherine E. B.

Cooking Level: Intermediate

Living In: Fayetteville, Arkansas, USA

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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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A.S.G.

Cooking Level: Expert

Home Town: Columbia City, Indiana, USA

Living In: Madison, Connecticut, USA

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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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Rae Snyder

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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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melissak8080

Living In: Saint Petersburg, Florida, USA

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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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BLUUUSKIES

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Houston, Texas, USA

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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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SHUGGIEBEAR

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Nov. 27, 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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GWENWYN

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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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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THESCARLETPIMPERNEL

Home Town: Kerrville, Texas, USA

Living In: San Antonio, Texas, USA

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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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Traffic

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Reviewed: Nov. 8, 2008

A great pie. Fresh pumpkin really makes quite a difference. Yum!

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IMSHELLY

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Reviewed: Nov. 2, 2008

Tastes great, did exactly as recipe says. PERFECT!!! I would suggest, since you are pureeing (sp) one pumpkin, do a couple, a pumpkin will give you about two pies worth. I freeze mine in 2 cup containers, and thaw when needed, this way my family gets this all year for the next year. They love it. I use a braun stick blender, easy pureeing and great turn out everytime. Thank you

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jthamster

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Reviewed: Nov. 1, 2008

First pie I ever made. It was fantastic. I brought it to my parent's place for Thanksgiving but they had already bought a pumpkin pie. They tasted my pie and I only got mediocre reviews. It was eaten up anyway. The next day, when they got around to eating the store-bought pie, they phoned me up with rave reviews. There was absolutely no comparison! The second time I made this pie, wanting to use up the rest of the homemade puree, I decided to make my own crust. Followed the Never Fail Pie Crust II and it was an amazing result. Not bad for a first time pie and crust maker!!

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Mrs. Toad

Cooking Level: Intermediate

Home Town: Niagara Falls, Ontario, Canada

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Reviewed: Oct. 25, 2008

This was the best pie ever. My friends said a must do forever! I did strain the pumpkin before mixing it for the pie and it came out absolutely perfect. Texture, taste, and appearance were perfect. This is now my all time recipe for pumpkin pie!

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Melanie S.

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

REALLY like this recipe. Never cooked an actual pumpkin before. It was nice to show the kids that pumpkins are used for more than carving and pie doesn't have to come from a can. I used a refrigerated pie crust - I know I cheat but it was still good. And that filling... I thought it was better than that recipe on the can. But the pie looks the same as the standard - so you can fool the people that have only had the Libby's version and won't try anything new. (Can't stand those people - but every family has one I guess.) The pumpkin and spice flavors blended nicely and the brown sugar gave it a little something extra I think. Try it. It sounds time consuming but how hard is it to slice open a pumpkin and toss it in the oven? Let it cool slightly and mash it like you would potatoes (w/o butter of course!). EASY!

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Mary O

Cooking Level: Expert

Living In: Harvard, Illinois, USA

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Reviewed: Oct. 24, 2008

This pie was excellent! I made it the 2 days ago and yesterday there was nothing left, making 2 more today. And it was quite simple too, the hardest part is cutting open the pumpkin. My pumpkin was stringy and my batter was so thin but it baked up beautifully. I used my own crust recipe. After mashing my pumpkin I threw it in the food processor and just mixed everything up in there. And I baked my pie just a couple minutes longer than suggested and then turned the oven off and let the pie sit in there until set.

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Robin Lynn

Cooking Level: Expert

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Reviewed: Oct. 22, 2008

This is a good recipe with all the instructions you'll need for making your first pumpkin pie with fresh pumpkin. It's very tasty and I didn't find the need to strain my pumpkin or increase the baking times. I used a pie crust from scratch. My only changes to the recipe were the addition of a tsp. of vanilla and increased the spice by 1 tsp. I was surprised to read that other reviewers were adding more sugar or white sugar. I thought the pie was plenty sweet.

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ILOVEBEINGAMOMMY

Cooking Level: Expert

Living In: Bakersfield, California, USA

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Reviewed: Oct. 22, 2008

The best pumpkin pie I've had! I added a half a cup more brown sugar and made the pumpkin pie spice a tablespoon like others have suggested. I made 2 pies and they were delicious!

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Mia

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Reviewed: Oct. 19, 2008

I made this pie for my parents yesterday 10/18/08. I will be making mine today so I haven't tasted it. I asked my parents to call me after they tasted it to let me know if I NEEDED to add anything EX. (more sugar, more spice). My dad called me and said to me that it was "right on the money" don't change a thing. Excellent texture and taste. My Mom said it was perfect and delicious, and believe me they are honest people.lol So kudos to you!! I can't wait to make mine today. Thank you.

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RENEE

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Mrs. Sigg's Fresh Pumpkin Pie

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