Reviewed: Nov. 3, 2009

This is a tasty pie. Don't worry about getting the whipped cream completely worked in. Its nice to get a little bit of it in with the pie. Makes a ton of filling. I fill up a deep dish pie shell and still had about a cup of extra filling. I just put it in a bowl. Still yummy. Thanks for the recipe.

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Reviewer:

Rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Nov. 9, 2010

Wow! Really wonderful recipe! It's a perfect Bavarian cream, with a light, mousse-like texture (not like the gluey filling in "Bavarian cream" doughnuts). I didn't have any scotch, so I used the last of my brandy—about 1 Tbsp. I also beat the egg yolks and sugar with my Kitchenaid, rather than on the stove, and then mixed in the pumpkin mixture before transferring it to a pan. This would be a great recipe if you're asked to bring a dessert for Thanksgiving; it might be hard to make if you're the one hosting the meal, since it has to chill in the fridge, and refrigerator space is usually at a premium. I can't wait to try this pumpkin filling in something else, say, a pumpkin layer cake with a cranberry glaze!

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Reviewer:

FrancesC

Cooking Level: Professional

Living In: Seattle, Washington, USA

Reviewed: Nov. 23, 2011

I replaced the light cream and the milk with reduced-fat buttermilk. I am still amazed by how fast this was eaten!

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4 users found this review helpful

Reviewer:

DamnSwank

Cooking Level: Intermediate

Living In: Oakland, California, USA

Reviewed: Nov. 25, 2011

This was a show stopper at Thanksgiving. All the lovely pumpkin flavor with a nice, light texture. 2 notes: (1) I had a lot of leftover filling. I wish I had extra crust and could have made some small tarts or something. (2) Be careful not to overwhip the heavy cream. I did, it still tasted great, it was just hard to fold in the filling. I would recommend whipping to soft peaks.

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Reviewer:

SciCook

Reviewed: Nov. 21, 2012

Just made this for the first time tonight for Thanksgiving tomorrow. Taste is fabulous, was easy to make as well. Just one note, this makes at least two normal sized pies. I made 12 mini tarts & had more than enough left over to make another pie. Note to self, next time make gingerbread the day before and use leftover filling to makes trifle.

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Reviewer:

Jenn T

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 18, 2009

I used 2 eggs instead of 4 yolks. I thought it would firm up, but instead I needed to freeze it to get a decent slice. Next time, I will use 2 env. gelatin! Great taste, just a little disappointed with texture!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Nov. 24, 2011

This pie definitely took a lot longer to put together than expected! I had a problem getting it to set, so I added an extra gelatin...what a difference!!!! Turned out great after ALL that hard work. If you like creamy this is the pie for you! I personally thought the spice amounts were good, the whip cream balances it out. Very good pie.

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Reviewer:

Cookie78

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Reviewed: Dec. 13, 2011

I followed the recipe to a T, opting to stick to the one packet of gelatin. It was certainly soft -- a bit custard-like -- but solidified enough that I was able to slice it up 16 ways handily. This is my first try at "Bavarian cream" so I'm not sure what I was aiming for, but I was nervous that another packet of gelatin would make it too Jello-jiggly. When I asked my husband whether I should pop it in the freezer he told me "no" ... both times I asked. He liked the texture. At any rate, the pie was a huge hit at the office Christmas party, even after an enormous buffet lunch, and the only thing eaten in its entirety! Thanks for a great recipe.

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Reviewer:

Taryn

Reviewed: Nov. 22, 2012

This came out tasting good, but not as firm as I was expecting/hoping. It's still a bit on the flowing side when served. It took more like an hour and a half to begin to firm up in the fridge, not 20 minutes. I thought I had it hot enough to begin with, but I'm thinking it needed a bit more cooking time. Should it begin to thicken a bit on the stove? I'd think so ... and it really didn't. I may try it again, but I really haven't made up my mind yet. If I do, I think maybe I'll use at least one whole egg rather than all yolks.

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Reviewer:

MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

Reviewed: Dec. 17, 2012

Delicious! My first try was a little loose. Second time, I tempered the eggs into the pumpkin mixture, added the gelatin, and brought the whole thing back up to a low boil. This activated the gelatin and protein in the eggs giving a much more stable custard. And be sure to whip the cream to stiff peaks before folding in. I've also layered the pumpkin with Frangelico (or hazelnut favored) whipped cream in parfait glasses. Sprinkle with chopped toasted hazelnuts. A HUGE hit at brunch.

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