Reviewed: Nov. 22, 2009

I've made this several times and each time it gets better. If you want to use store brought pastry I would suggest wrapping foil around the edges for 1/2 the baking time depending on your oven temp. variables. I used my Jack-o-lantern from Halloween carved it up and baked it in the oven face side down in an inch or so of water, and then scooped the insides. I used a Magic Bullet to blend small batches (no need to strain) and froze 2c in each bag. Some of my batches when unfrozen seemed watery so I simmered on low for 20mins or so to get the water out before mixing in the ingredients for the pie filing. Also the honey ginger cream is a nice addition. Brings out the favors in the pie.

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parker

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Reviewed: Nov. 17, 2009

This is amazing if you want a pie with more flavor and less sugar.

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chaela

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Reviewed: Nov. 13, 2009

I make this pie every Thanksgiving. I am a pumpkin pie lover but this it truly the best pumpkin pie recipe.

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kachinzone

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Reviewed: Oct. 12, 2009

Amazing, a perfect pumpkin pie with a great crust. The ginger cream is a unique addition. I used half honey and half maple syrup - delicious and aromatic.

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emarika

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Reviewed: Apr. 29, 2009

This pie is wonderful. I like pumpkin puree from a can just fine, but if you want an extra treat (with a little extra effort), try baking your own pumpkins--this recipe works great for that. I used my own pie crust recipe and added a little nutmeg, but other than that I followed the recipe. I liked that it wasn't quite as sweet as the recipe on the pumpkin can... the honey taste was amazing!

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Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 16, 2008

Loved the consistency of the pie filling

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Mel_gizmo

Cooking Level: Beginning

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Reviewed: Nov. 28, 2008

I used pumpkin butter that I made as the base for this pie and this was AMAZING! The pie was super smooth and perfectly flavored; what I should do is create my own recipe on this website using pumpkin butter as the base for pie because this was a really great idea!! I skipped out on all the spices since they were already in my pumpkin butter. After everything was mixed up, it seemed very runny (more runny than normal pumpkin pie filling) so I added about 1/4 cup of whipped cream and that did the trick! I used a pre-made frozen crust since I had slaved for hours over the pumpkin butter already...but this pie was REALLY yummy! I will definitely make it again. The whipped cream with honey and ginger was a nice compliment to the pie.

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janette

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 27, 2008

Very cooperative crust and filling. It is a perfectly classic pumpkin pie (which I will use the recipe for in the future). There was no "wow-factor" that caused non-pumpkin lovers to suddenly like it, but that's ok. The only thing I didn't like was the whipped cream. Was too sweet and I could not taste the ginger at all. I might try cinnamon next time, but will definately omit the honey. Anyway, thanks a lot for sharing and happy thanksgiving! PS if you don't have vinnegar, use lemon juice for the crust.

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LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Nov. 27, 2008

This is super easy! We tested it out last night, and it was wonderful. However, no topping. I made the topping for Thanksgiving, it was good, then I added cinnimon! This made the topping to die for! I did use a premade crust because I have never had any luck with homemade crusts. The only reason a 4 and not a 5.

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zanesmommy

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Mesa, Arizona, USA

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Reviewed: Nov. 11, 2008

I know this recipe! I've used it for years! I have made a few adjustments to improve to my liking. First off, I use about 2x the amount of spice that the recipe calls for(I like my pumpkin pie spicy and full of flavor). I also add about a tsp or so of nutmeg. I add an extra 3/4 cup of the pumpkin puree. I find that it makes the filling a little thicker and meatier in texture, but doesn't compromise the smoothness. With my adjustments, I think it turns out great. At Thanksgiving, I always make an extra pie for my brother to take home because one slice just isn't enough for him!

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GirlyGrrrl311

Cooking Level: Expert

Home Town: Lynnwood, Washington, USA

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Reviewed: Nov. 8, 2008

I only used this recipe for the filling. I had a pre-made pie crust that I needed to use and I didn't have the necessary ingredients for the whipped cream. I ran out of honey, so I used half honey and half sugar and it was just right. I also cut the ginger in half and added about a half teaspoon nutmeg. Both my husband and I loved it and since I have enough puree for two more pies, I'm sure I'll be making this again.

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Susan

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Aug. 31, 2008

Very nice pie! A hit among friends! Just added a pinch of cardamom.

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Gourmet Ana

Cooking Level: Expert

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Reviewed: Jun. 11, 2008

amazing pumpkin pie recipe :) i got rave reviews when i took this to our thanksgiving for 50 people!

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jaimeelee

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Reviewed: Jun. 9, 2008

This pie is INCREDIBLE. I baked it with the Best Pie Crust recipe on this site and got more compliments than I've ever gotten on any recipe (and I cook and bake a LOT!). Next time I will go easy on the spices so that the pumpkin flavor is more present. A must on your Thanksgiving table!

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Landis

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

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Reviewed: Dec. 30, 2007

I have been making this pie every Thanksgiving for the past 4 years. I follow the recipe exactly, no substituations. It is always a hit.

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tiffany

Cooking Level: Intermediate

Living In: Fall River, Massachusetts, USA

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Reviewed: Dec. 25, 2007

This pie is the best I have ever eaten!! I love that it is a little healthier version with the honey. It looked beautiful, as well. The only thing I didn't do was the crust, I had already started my own recipe. I may try the crust next time. Definitely a keeper!

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KrisKoe

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Hayden, Idaho, USA

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Reviewed: Nov. 30, 2007

This was the best pumpkin pie I've ever had! The honey was great and the gingered whip cream made a great addition to the whole thing!!

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deiders

Cooking Level: Expert

Home Town: Upper Lake, California, USA

Living In: Yuba City, California, USA

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Reviewed: Nov. 29, 2007

I have always made pumpkin pie from the canned pumpkin recipe, but wanted a better pie for Thanksgiving this year. This pie was delicious! I didn't make the cream topping but just used cool-whip, it was still great. Very creamy! This will definitely be my Thanksgiving pumpkin pie every year! Yum!

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BGIRLS

Cooking Level: Intermediate

Living In: Knightstown, Indiana, USA

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Reviewed: Nov. 23, 2007

I really enjoyed this recipe. I was at first concerned about the consistency of the filling. I added an extra 1/2 cup of pumpkin into the mix. It just looked too watery. However, I did use a sugar pumpkin that I baked; not a canned puree. Because of this, I did have to bake for an additional 15 minutes. I did this in 5 minute intervals, each time checking to see if the center was still giggling from a liquid state. Also, although it was great to have the whipped topping, I believe it took away from the flavor of the pie, and preferred to taste the pie itself, which was wonderful. Over all this is a great recipe.

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Michelle

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Reviewed: Nov. 21, 2007

I made this pie as a "test" for Thanksgiving. Great recipe. I'm not a big fan of pumpkin pie but the rest of the family is. This pie changed my mind. That being said, it's the only one I will make from here on out.

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DAYSHINE99

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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