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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Reviewed: Oct. 15, 2008

The recipe says to lat this cool in the fridge overnight but I thought it was very good warm also! Thank you Mrs. Sigg for this recipe!!!

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Alyssasmom

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Oct. 15, 2008

This was great, you can really taste the difference between fresh and canned. I added extra spice and sugar. My major complaint was that the pie took about 1 1/2 hours to set up which caused the bottom of the crust to burn. I strained the purreed pumpkin overnight and it was still really wet. I huess it should be strained even more.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Oct. 13, 2008

The first time I made this pie, it turned out beautifully and my guests seemed to genuinely enjoy it, but I thought it was bland. The second time I made it, I increased the spices a bit, and I followed another reviewer's suggestion to add a streusel. My guests seemed to enjoy it as well, but I still didn't find the pie that interesting. Finally, I found other recipes that added 1 cup of warmed honey to the puree, and that called for crusts made of gingersnaps. Again, my guests loved the result and I finally agreed. The best term I have for this recipe is 'delicate', and I simply prefer a pumpkin pie with more zing.

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ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

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Reviewed: Oct. 6, 2008

This turned out amazing. I was concerned at the texture of the pumpkin after it baked, as it was still quite stringy. I had bought a regular pumpkin, not a sugar pumpkin, so I thought that might have been the problem. I was also concerned at how liquid the mix was when I poured it into the pie crusts, but the pie baked up wonderfully and it was amazing. I will definitely be making this one again. Delicious!

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kaileila

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 5, 2008

Amazing results. I'm a novice at cooking, but the pie turned out perfect. Thanks for the great recipe!

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taggedbythuy

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Reviewed: Oct. 5, 2008

I made this pie just as it says, but instead of evaporated milk I used coconut milk ...It turned out great wonderful texture and taste...Thanks

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Cherrybomb

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Reviewed: Sep. 25, 2008

I just tried a piece of this pie. It was still warm and melted in my mouth. It took a long time to set up. It was in the oven for 1 1/2 hours. I don't think it was my oven. Oh well. It is good. I'm going to try the Fresh Pumpkin Pie recipe next.

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Beth McMillion

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Wapella, Illinois, USA

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Reviewed: Sep. 19, 2008

A great recipe!! I put about a half cup extra pumpkin puree to get a true pumpkin taste. I like to taste the pumpkin over the spices. I also baked the pumpkin at 400 degrees for about 50 minutes. The pumpkin I grew were bigger so the higher temp helped cooked it better.

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javaflops

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

I made this today exactly following the recipe, and it turned out to be a great pumpkin pie. It wasn't the best pumpkin pie I've ever had, but it was definitely good :)

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Sheena

Cooking Level: Expert

Home Town: Calumet, Michigan, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 10, 2008

I boiled the pumpkin instead of baking and it still came out delicious.

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SUCUFREDA

Home Town: Lima, Lima, Peru

Living In: Maputo, Maputo, Mozambique

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Reviewed: Jun. 18, 2008

This is absolutely the best pumpkin pie recipe around! Thanks for sharing this!!!

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Amber

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 18, 2008

first time i have not only made a pumpkin pie, but first time i have tasted one, so i've nothing else to compare it to. but nontheless i loved it!

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justcookin

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Reviewed: Jan. 28, 2008

This was a fantastic recipe! I doubled the recipe and the pies were gone in no time at all. Excellent with fresh whipped cream! This is my new favorite pie recipe!

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Alexandria

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 9, 2008

I used pie pumpkins from my garden to make this... the first time I ever used fresh pumpkin. It was delicious! I will stress the importance of blending your mixture until smooth. If your pie is stringy, it is your own fault!

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IMJEN2

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Reviewed: Dec. 26, 2007

I was confused on the 1 sugar pumpkin, but learned from other recipes that you should get a cup of puree. It came out a little liquidy at first however it made an excellent pie. I even made a homemade pie crust, I wouldn't feel right making homemade pumpkin pie without a homemade crust! I'll be using this in the future for Thanksgiving.

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Newbie

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Dec. 24, 2007

Best pumpkin pie I have ever made -- hands down. I will never go back to canned pumpkin. Don't be apprehensive about trying this recipe!

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RaeMama71

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Reviewed: Dec. 23, 2007

First attempt at making a pumpkin pie from scratch and it was a success! I've made it twice now, and everyone loved it both times! Thanks for a great recipe!

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Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: Dec. 3, 2007

This was my first time actually using a fresh pumpkin. Much easier than I ever thought. I will do this again. The pie was much more flavorful and it had more texture sort of like a sweet potato pie. I cheated and used store bought pie crust and still the family really loved it. I roasted the pumkins and left them to cool overnight, the meat came off beautifully. I pureed the entire recipe mixture in the blender and filled 1 pie shell to the brim and made some pumpkin tarts with the rest since I did not have enough for a whole pie.The tarts went over very well and were a perfect serving with a squirt of cream on top.

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