Reviewed: Apr. 17, 2012

The BEST Pumpkin Pie I've EVER made or EVER eaten. I made 'Pumpkin Puree' from this site and froze it in 2 cup packages. (This is step 1 of this recipe). I thawed one of those packages and used it in this recipe. The texture is different than pumpkin from a can, but oh soooo good different. The directions call for a 9" pie crust - I used a deep dish 9" pan and it was perfect. Mrs. Siggs - all of your recipes on this site are wonderful - thank you for sharing this one.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Apr. 8, 2012

I doubled the recipe to make two pies but had enough for 4 pies! (which sadly I didn't use). This recipe is way bigger than what it claims.

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Reviewer:

kristenlouise3

Reviewed: Apr. 5, 2012

used most of the recipe. just used own spices. (didnt have pumpkin pie spice) and i do love the idea about the foil around the crust. it made the crust perfect. thank you

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Reviewer:

sinca72

Reviewed: Feb. 7, 2012

Thank you for posting this recipe. I didn't have a sugar pumpkin (not sure what one is) so I used our Jack O Lantern instead. They turned out and tasted great! I got so many compliments. Plus it was nice saying "nope this is not from a can". Thanks again.

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Reviewer:

T.Mason

Cooking Level: Intermediate

Living In: Lebanon, Ohio, USA

Reviewed: Jan. 30, 2012

I've made this a few times now. Very delicious and enough for a couple pies. Froze it and it cooked well later.

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Reviewer:

PezPez

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jan. 27, 2012

Mrs. Sigg's pies are the best! Also love your snickerdoodle cookies.

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Reviewer:

Jenn Horton

Cooking Level: Expert

Living In: Newnan, Georgia, USA

Reviewed: Jan. 1, 2012

I've made at least 6 pies which turned out great! I find that I have to cook the pie longer and then leave it in the oven till cool for the pie to set up nicely.

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Reviewer:

rabbitmoon82

Cooking Level: Intermediate

Home Town: Winter Park, Florida, USA

Reviewed: Dec. 29, 2011

I have used this recipe for over 10 years and it only gets better. Love love love this. If i want to get a bit crazy i double the spices and add a little extra pumpkin. I make my fresh pumpkin from a regular pumpkin. i rarely use a sugar pumpkin.

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Reviewer:

prariedogs3

Reviewed: Dec. 27, 2011

I made this the night before Thanksgiving this year and everyone (including me!) really enjoyed it, but I noticed that the extras tasted even better a few days after I made it. Next time I'll make it even further in advance so the flavors have time to settle a bit more.

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Reviewer:

sabom913

Cooking Level: Intermediate

Reviewed: Dec. 27, 2011

Delicious pie, very nice light texture. Did as suggested by another reviewer and whizzed all the ingredients in my food processor. I had to guess the amount of pumpkin as we don't have sugar pumpkins here in Australia, so used half a butternut pumpkin which I just microwaved in the skin and scooped out when soft. We also don't have tinned pumpkin, so really appreciated a recipe using fresh. It all worked out well, and we had the pie with dollop cream. Thanks very much!

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