Reviewed: Nov. 24, 2007

This was the best pumpkin pie my friend ever had, and she's had a lot of pumpkin pies! I'm not sure my small pumpkin was a sugar pie, but I roasted it a bit longer for deeper flavor before cooling and pureeing it. Followed recipe exactly. Thank you, I've found a recipe to make for every Thanksgiving.

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Maryanne

Cooking Level: Intermediate

Living In: Los Gatos, California, USA

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Reviewed: Nov. 22, 2007

My husband is a Pumpkin pie fanatic and wanted me to once again make fresh pumpkin pie for Thanksgiving. I baked a cushaw squash, pureed it in the Cuisinart then let it strain overnight in a tea towel. The next morning I quadrupled the recipe to make 5 pies (assorted sizes). Instead of using the premixed spice, I ground my own fresh spices. I also used half brown and half white sugar. Overall we were pleased with the texture and consistency of this pie and will continue to use this recipe. Thanks for sharing.

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Cooking4TenOf Us

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 15, 2007

This recipe is yummy! I've had trouble finding a fresh pumpkin pie recipe that I liked. The consistency is usually off, but not with this recipe. I highly recommend it.

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Danielle

Cooking Level: Intermediate

Home Town: Smithfield, Rhode Island, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: Nov. 11, 2007

A keeper!

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NOCHOCOBO

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 9, 2007

Wow! I have never made fresh pumpkin pie before and my pies turned out perfect! I blened all of the ingredients in the blender and used only 3/4 can of the evap. milk. I also use my own pie crust recipe and didn't pre-bake pie shell. The pie is so delightful after it cooled over night. I will always use this recipe!

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brysonmom

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Reviewed: Nov. 4, 2007

hello my name is denise and im 42 years old goin on 43 in dec i always consittered myself to me untalented when it came to baking . hallween came by and my husband carvs pumpkins every year and this year he wished he could have a good home made pumpkin pie.. so in an attempt to please him i got your recipie online a figured id try it.. the first pie ive ever baked in my life! anyhow i followed your recipie and to my surprise it came out perfect! my husband loves it!! so did everyone else! and they couldnt believe this was my first attempt to bake a pie. so now hes got me making more .. im even baking for the neighbors now lol.. i wanna thankyou from the bottom of my heart for this recipie. this is an excellent recipie garenteed hit.. 5 stars in my book

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denise krevolin

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Reviewed: Oct. 30, 2007

This turned out really well. I took the seeds, toasted them with a bit of salt, and used them to top the pie. It made for a really interesting combination. This recipe made about 1.5 pies worth of filling for me.

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iq5203

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Reviewed: Oct. 29, 2007

My 6 year old grandson picked pumpkins from a pumpkin patch and brought them to me saying, "Maw Maw, would you PLEASE make me a pie?" I hadn't made a 'fresh' one in years but since he asked, I said sure. He helped clean the pumpkins and I did the rest. The only difference was I used 'Splenda', it worked great! The pie was very creamy unlike the dryness you sometimes get from canned pumpkin.

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Sherry Jackson

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Reviewed: Oct. 28, 2007

Super pie! We really enjoyed the pie. I did follow a previous cook's advice and whirled all the ingredients in the blender. That was a good hint for a smooth pie. I also was worried because the pie filling poured into the crust as thin as water. Another good hint was to put the pie crust on the oven rack and pour the filling in; then sliding it in the oven. That avoids having to carry a full pie filling and sloshing it on the kitchen floor. The pie baked up nice and firm. Don't let the thin looking filling worry you. The taste is amazing. Thank you so much for the recipe!

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Debra Ann

Cooking Level: Expert

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Reviewed: Oct. 13, 2007

I make this recipe every year for the holidays....and other times of year....I have found that I can freeze the extra fresh puree and make it year round. There is no other way to have pumpkin pie.

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 4, 2007

First time I used fresh pumpkin. I LOVED THIS RECIPE!

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CUTIEARMYWIFE23

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Sewickley, Pennsylvania, USA

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Reviewed: Mar. 26, 2007

Only pie recipe I will use!

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jkalwm

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Reviewed: Dec. 14, 2006

I would rather give 4.5 stars but don't have the option. Reason being is that I use my own combination of fresher spices instead of that pumpkin pie spice stuff. The recipe itself is great otherwise. Note: I only use 3/4 can of the evap milk or my pie seemed a little too loose. I personally think making fresh puree makes a difference so I make extra in order to have a few pint jars (canned) for later use (just the puree). I'm also not into making crust so I use the Ms Smith pre-made pie shells, which are pretty darn good for store bought. If your pie doesn't seemed stiff enough at the end of the baking time, turn the oven off and just leave it in there until it seems more "set". Good stuff, thanks for the post!

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Trish3809

Cooking Level: Expert

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Reviewed: Nov. 22, 2006

This was the first time I've ever made pumkin pie. Growing up my mom always made fresh pumkin pie. Her and my dad hate canned or store bought pumkin pie due to what they say is "overspicing". I tend to agree. This pie turned out absolutely perfect! I did use another persons advice and I pureed the mix in a blender once I had already combined it all, which I believe is what made my pie not lumpy. Also putting tin foil on the pie crust is a must! The recipe made 2 pies for me....

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drmstr

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Reviewed: Nov. 10, 2006

The pie came out great - no problems at all. I did not have any pumpkin pie spice, so I just used 1 tspn of cinnamon. I took another reviewer's suggestion and blended the entire pie after mixed. The pie came out incredibly smooth. Pre-Bake the crust if you would like it crispy. Will definitely make again. Thanks for the recipe.

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AMIBOULD

Cooking Level: Expert

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Reviewed: Nov. 8, 2006

This is the best fresh pumpkin pie recipe that I have ever had the pleasure of making or tasting. It is simple for the novice and easy for the pro. Thank you Mrs. Sigg

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Nita C

Cooking Level: Expert

Home Town: Casper, Wyoming, USA

Living In: Fountain Valley, California, USA

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Reviewed: Nov. 2, 2006

Delicious! I made the pie on a graham cracker crust since thats how we like it. Will definitely use this recipe again!

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icesx

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 1, 2006

I was at my in-laws' house and decided to make a pie out of a pumpkin from a local farm. Pulled up allrecipes on their computer and there was this recipe. Turned out perfectly! Used my own combination of cinnamon, nutmeg, cloves, and ginger since that's what my mother-in-law had in her pantry. I will be making this pie again and again!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2006

Excellent recipe!!! The pies turned out great, and I had a lot of rave reviews. Thanks for sharing!

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KellyB

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 15, 2006

Worth baking year round! I made this in Spring, out of a very stringy pumpkin with no flavor in Morocco...my friend steamed it for snacks but the texture was aweful so I searched on allrecipes to find out what to do with it and it ended up being soup and a pumpkin pie. I cut the sugar in half and use melted vanilla ice cream instead of evaporated milk. I have no pumpkin spice, so I put only what I have 1 tsp cinnamon and 1/2 tsp nutmeg which did just fine. 2 cups of pumpkin is a bit too much but I put the left-over in 3 little tin cup to make custard. Someone here suggested baking the crust 10 minutes before pouring in the filling so I did and the crust came out nice and crispy (I use Grandma's Secret Pie Crust). The pie was refrigerated overnight and next day was served with ginger whipped cream from another pumpkin pie recipe(Classic Pumpkin Pie by Land O'Lake). Let's just say I wish I hadn't made the soup and made 2 pies instead.

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