Reviewed: Nov. 6, 2009

This pie turned out very nice. I took fresh pumpkin that I cooked in the pressure cooker. It was a simple recipe. I will use it again for sure!

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Katsbusy

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Reviewed: Nov. 27, 2007

This was a tasty recipe that doesn't require lots of ingredients that I don't always have around. I took a short-cut and didn't bake this in a pie shell; I instead simply baked the custard in a casserole dish with no crust. I wanted to use a whole can of pumpkin pie filling, so I increased all ingredients a bit. It is best chilled!

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Sarah0207

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Reviewed: Nov. 21, 2004

Very Good! I didn't have any nutmeg so I added 3/4 teaspoon pumpkin spice! The pie turned out great!

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CKATEG

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Reviewed: Nov. 28, 2002

a. This recipe made too much for a 9", deep dish crust. Just keep that in mind so you don't dump it all in at once and have it overflow! b. The 375 oven I think is too hot. It browned far too quickly without setting the custard. c. For more flavor, try adding some extra ground clove, ginger, and/or allspice

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SNOBUNNI

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Reviewed: Oct. 14, 2002

Both my husband and I liked this pie very much. It's easy to make and uses ingedients that I had in the house. I did add 1/2 teaspoon of pumpkin spice for extra flavouring.

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