This pie is THE simplest pie to make (and eat)! I would recommend this recipe to any newbie, as there are few ingrediants, instructions are easy to follow, and the results are amazing. I made 4 of them for Thanksgiving dinner and each and every single one turned out exactly the same, despite quadrupling the recipe. Perfect!

This is awesome. I did add a splash of vanilla and a dash of ground cloves and allspice. I also used a deep dish pie crust. The consistency was perfect. Thanks for the keeper!

this is the recipe my family has been using for at least 60 years! my aunt is over 60 and she said my grandmother followed this recipe from before she was born!!! this is the best pumpkin pie!

The mixture was too much for one 9" pie crust, so I froze the leftovers. Good and rich recipe.

This version of a pumpkin pie had a richer taste than the old evaporated milk recipe. With my DH's enthusiastic backing, I am now making this one our Go To pumpkin pie recipe.

WOW!! This is a delicious and EASY recipe. After reading several reviews I decided to take some suggestions. I used a heaping teaspoon of pumpkin pie spice, a heaping teaspoon of cinnamon, a pinch of ground ginger, a dash of ground cloves, a 1/2 cup of light brown sugar and a teaspoon of vanilla. I also used 2 & 1/2 cups of fresh pumpkin that I pureed in the food processor until smooth. I used all the other ingredients and poured them into a graham cracker crust, and let me just say it came out so good it's even delicious without whipped cream. Thank you for a great recipe and all those helpful suggestions.

Great! We had some sugar pumpkins to use up, so we made this with the real thing rather than canned. Turned out lighter and more delicate than most pumpkin pies I've had.

This pie absolutely lives up to its name! I have tried many pumpkin and sweet potato pie recipes, and this one outshines them all. I placed a small piece of aluminum foil around the edges before baking to prevent burned crust. **Make sure to follow the directions exactly and bake at 425 for ONLY 15 min. before reducing heat to 350. I forgot one of the times I made these and the result was a disaster.**

The best pumpkin pie I've ever had. Try using 2 cups of fresh baked pureed pumpkin. I gaurantee everyone will be asking for the recipe.

Don't bother buying the pre-mixed stuff anymore. This is great.

I made this for Thanksgiving and it didn't let me down. I was the first in my family to actually bake a homemade pumpkin pie and they all loved it. My husband asked me a few weeks after to make him another one.

This was fantastic - I've never heard of making a pumpkin pie this year and it got a lot of compliments at Thanksgiving!

Simple and classic

This pie turned out tasty, exactly what you are looking for, if a basic pumpkin pie recipe is what you are looking for. But it wasn't anything out of the ordinary.

I'm giving this 5 stars despite the fact that I didn't have any since I don't like pumpkin pie. My son has always wanted a fresh pumpkin pie, so I made both, this is the one he loved.

This is a very good pumpkin pie recipe. However, I made some personal changes to make it better! I love a thick creamy texture to it, so I always blend all my ingredients in the blender before filling the pie shell. I cut the sweetness almost in half by using a half a can of condensed milk (or doubling the recipe!) and adding a few tablespoons of sugar. I also cut the nutmeg in half, the ginger down a little bit, and added a bit more cinnamon (I don't like a heavily spiced pie). Delicious!!!