Reviewed: Nov. 25, 2009

Im usually dont go for anything with pumpkin in it. My sister wanted me to bring a pumpkin pie for thanksging tho'---I was amazed that I actually liked it. This pie is a perfect blend-and the orange zest in the topping is such a delightful addition to the flavor. YUMMY GOOD. Top rated. (By the way-I used two 9-inch pie crusts...there was that much batter)

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Hope W.

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Reviewed: Nov. 24, 2009

AMAZING! This was my first time making any kind of pie and it blew me away. So easy to make! I only made one change: I put the pecan topping mix in a food processor for a few seconds to chop everything down for an even, crunchy topping for the pie.

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Sabrina

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Reviewed: Dec. 1, 2008

I have made this recipe for the past three years and my guests always love it. This year I made a light pumpkin pie which was good but we missed the pecan/orange topping from this pie that makes it so yummy and special.

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michellemar

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Reviewed: Nov. 25, 2008

I made this pie using my usual crust recipe for a pre-Thanksgiving party, and it was a smashing success! I was worried it would be too sweet, but the pumpkin tempered it all nicely, and it didn't even need the fresh whipped cream I served alongside it. I didn't add the orange zest to the crumble.

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JenaJoli

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Reviewed: Nov. 25, 2008

Thanks to your comments, I did for the first time a pumpkin pie. Very good, not too spicy and these are my variations: I didn't put the white sugar and it was sweet enough. I used walnuts because here in Belgium pecans are not common. I used tangerine instead of orange and it was very delicate. I did two pies and I could not wait to let them cool before tasting them...

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liliane

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Reviewed: Nov. 21, 2008

Awesome pie, like another review I read though it's way too much batter. I would also like more pecan for the top layer....easily adjusted though.

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Stephen White

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: Aug. 28, 2008

This tasted delicious but it didn't look very nice. The pecan layer made it hard to cut through the pie. Might make again but chop the pecans.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Nov. 25, 2007

This was fantastic! I could not stay away from it. The addition of the orange zest is not to be omitted. It was a delightful addition. I loved the flavor of the pumpkin mixture as well. I will say that I needed a bigger pie pan for this than the 9" store bought crust I went with. This pie deserves a deep dish, homemade crust. It is a great treat for the holidays. We will definitely make this again...even if it is just for me.

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Heather

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Reviewed: Nov. 23, 2007

I love good food, and this was good! Depending on what crust you use, I was actually able to make (2) pies with these ingredients, but I doubled the pecan topping ingred. to accomodate both pies. Use pecan pieces rather than whole. yum, yum, yum! Will definitly make again.

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shizzyk

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Reviewed: Jan. 7, 2007

this is out of sight.

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Art C

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Reviewed: Dec. 21, 2006

The orange zest was a great idea-really added uniqueness with the pie. I cut the pecans in halves instead of wholes. Use a buttery crust with recipe! Yummy!

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Ladybug2008

Cooking Level: Intermediate

Home Town: Berea, Ohio, USA

Living In: Boise, Idaho, USA

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Reviewed: Dec. 3, 2006

The pie cooked nice and evenly. It's a good recipe but next time I think I'll carmelize the pecans so the top is sweeter...

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2006

This pie was too sweet for me and the flavor reminded me of a fruitcake rather than the buttery pecan taste I was hoping for. I had a problem with the pecan "struesel" as well, mine turned out more like a paste. I love the idea of the two pies combined together though, I'll keep searching for the one that fits my tastes more.

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WENDI67

Cooking Level: Intermediate

Home Town: Shelton, Washington, USA

Living In: Yelm, Washington, USA

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Reviewed: Nov. 20, 2006

Not so great for me at all! I'm a pretty good baker but to me it tasted as if there was too much spice and the main problem I had was the pecan topping. The butter and sugar formed a kind of toffee around the nuts which doesn't taste bad but was not at all what I wanted. It also affected the appearance of the pie. I'm on a search to try another recipe before Thanksgiving that probably contains corn syrup for the pecan topping. Overall it was decent.

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SNOWBALLKITTY

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Reviewed: Oct. 7, 2006

This recipe was a hit. The only complaint I have was there was too much pumpkin batter to fit into the Deep Dish pie crust. Other than that this pie was a hit and it tastes great!

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Allis

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Nappanee, Indiana, USA

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Reviewed: Nov. 27, 2005

This pie was everyone's favorite!! The only thing I will do different next time is to chop the pecans, there really isn't enough time to arrange them prettily & they look kinda like little roaches climbing around!!!

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ELLEN1269

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Reviewed: Jan. 17, 2005

I made this pie for a Christmas pot luck and it is delicious. My husband's whose favorite pie is Pecan loved it. The flavor was a wonderful with the blend of the orange zest and pumpkin also the kitchen smelled great during prep and cooking. I would definately make this recipe again and be proud to take it to a gathering or make for family.

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PUDKATT

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Manteo, North Carolina, USA

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Reviewed: Nov. 20, 2004

I tried this recipe quite some time ago, but neglected to rate it. I've made it many, many times since then and it always go over unbelievably well. With the holidays coming up again, I've already had several requests for this yummy pie. It is EXCELLENT and is my husband's new favorite!

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SALLYANNE1

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