New-Fashioned Pumpkin Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 25, 2012
This is so much better than store bought pie. First of all, the Pillsbury crusts are really flaky. Secondly, the natural pumpkin flavor comes through nicely. If you don't like your pie very spicy, you can cut back on the amount of pumpkin pie spice that you use. I only used about 3/4 tsp for mine. Also, I left out the salt. I never add salt to pudding type pies, because I have high blood pressure. You won't miss it, believe me. It's very creamy. Make two: it disappears quickly!
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Photo by sheila0405

Cooking Level: Intermediate

Home Town: Northfield, New Jersey, USA
Living In: Vineland, New Jersey, USA

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Reviewed: Nov. 23, 2011
I made this recipe for Thanksgiving last year and everyone gobbled it up. I just placed the pie in the oven for this year, and am so thankful it is such a simple yet delicious recipe! I am an inexperienced baker but even I can make a wonderful homemade pie for the Holiday's by following this recipe! I hope your family enjoys it as much as mine does!
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Reviewed: Nov. 18, 2011
This is a wonderful pie recipe, with or without the pumpkin pie spice or added individually. Have been making this recipe for MANY years, however, I do make my own piecrust. It is better and less expensive. Happy Holiday! Mary
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Cooking Level: Expert

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Reviewed: Nov. 3, 2011
A whipped cream topping made this a great dessert last Thanksgiving. Great pumpkin taste.
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Cooking Level: Professional

Living In: Seattle, Washington, USA

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Reviewed: Nov. 19, 2010
This is the same exact recipe as the Libby's pumpkin pie on the back of the can, with the exception of the spice. Personally, I find the spice proportions in pumpkin pie spice not quite right, therefore I never use it. This recipe would have been 5 stars in my opinion if the spices were 2 tsp cinnamon 1tsp ground ginger and 1/4 tsp of ground cloves. I highly recommend this for a fabulous pumpkin pie. This is a great basic recipe as far as texture goes. Also, the pie shell should go in the oven frozen, or at the very least very very cold. Don't leave it sitting out in the pie pan while you prepare the filling.
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Photo by Tami Baity

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA
Living In: Harvard, Massachusetts, USA
Reviewed: Nov. 3, 2010
A quick and simple version of "Libby's" pie and just as tasty.
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