Reviewed: Mar. 22, 2012

I changed it a bit - skipped the crust (just buttered a cassarole dish), skipped the 1/2 cup of milk because the mix already seemed so watery, and didn't use any of the sugar - instead I put in a bit of maple syrup. It was good! I ate it for breakfast, so I ate it cold. It set just fine, but I'm not sure if it's because I left out the milk or because I let it chill overnight.

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Reviewer:

THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

Reviewed: Jan. 4, 2012

The only change I made was omitting the ginger and adding1 tsp of pumkin pie spice. Hubby loves this pie recipe!!!

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Reviewer:

Rachell

Reviewed: Dec. 5, 2011

Really creamy delicious pie! I definitely prefer the richness of the custard pie rather than the plain ol' tired pumpkin pie that everyone seems to schlep at holiday dinners. I prefer mine with a touch more of ginger and nutmeg for an extra kick!

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Reviewer:

karmanitrate

Reviewed: Nov. 29, 2011

I did everything according to the recipe and my pie never set up. It stayed soupy. I brought it to my mother's house to see if she could fix it. We ended up just calling it pumpkin custard pudding.

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Reviewer:

sarahandjack

Reviewed: Nov. 25, 2011

The flavor of this pie was great, however the filling never set in the middle for me. I baked it for the recommended amount of time and let the pie cool overnight, however I still had runny filling in the middle, making each slice more like pudding instead of pie.

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Reviewer:

laurentz

Reviewed: Nov. 24, 2011

It was okay me and my family made some changes like we added jetpuff liquid marshmallow which made it way better and changed some other things in there.

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Reviewer:

Nessa

Reviewed: Nov. 23, 2011

Pumpkin Custard Pie always gets rave reviews with my family, even from the kids who usually eschew pumpkin pie (mostly because they don't like the texture of the pumpkin mixture in the mouth). This firm, creamy pie has a more familiar "mouth feel" for kids so they eat it up. I usually substitute half of the cinnamon for 1/2 teaspoon of ground nutmeg (freshly ground is best, in fact I use freshly ground cinnamon as well).

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Reviewer:

nancymcshane

Reviewed: Oct. 2, 2010

This is EXCELLENT Pumpkin Custard Pie, and it is gone as soon as it is cool enough to eat...LOL!

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Reviewer:

Lee Anne

Home Town: Chicago, Illinois, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 12, 2010

Very good recipe. I used pumpkin egg nog instead of milk and it tasted really good. The only problem was that I used a thick glass pie pan and the crust wasn't all the way cooked and it could've used 5-10 minutes more on the filling as well. I will try again!

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Reviewer:

remhoff

Reviewed: Oct. 29, 2008

The only change I made was to put it in a graham cracker crust and less milk so that it didn't over flow. It was so good I am going to make the exact same pie for Thanksgiving. My picky 9 year old even liked it!

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