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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ROMATTS

Cooking Level: Expert

Home Town: Eveleth, Minnesota, USA

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Reviewed: Nov. 26, 2007

Our family has always preferred the custard pumpkin pie vs. the regular pie. It has a very mild flavor with a nice creamy texture. We made it exactly like the recipe called for - it turned out perfect. Make sure to let it come to room temperature before slicing it.

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Melinda

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Reviewed: Dec. 26, 2006

It tasted pretty much like regular pumpkin pie to me. I was hoping it'd be nice and light and fluffy, but it wasn't. Maybe I didn't cook it on the stovetop long enough, but I cooked it for a good 10 minutes. I'll try another recipe next time.

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BARB72

Cooking Level: Expert

Living In: Osceola, Indiana, USA

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Reviewed: Nov. 30, 2006

This is a very light and tasty pumpkin pie-a big hit with my family at Thanksgiving. In place of the milk, though, I used eggnog, which gave it an extra nice taste.

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JAS666

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Reviewed: Oct. 8, 2006

I made this for Thanskgiving dinner and everyone loved it. It was silky and smooth and just yummy.

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Reviewer:

Michelle

Cooking Level: Beginning

Home Town: Castleton, Ontario, Canada

Living In: Peterborough, Ontario, Canada

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Reviewed: Feb. 22, 2006

Wow! This was good! I even forgot the sugar the first time and it tasted fine anyway. Great recipe!

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Rindy

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Reviewed: Dec. 26, 2005

Pumpkin pie is my favorite, and the one made from this recipe is the best I've ever had. I replace half of the cinammon with "pumpkin pie spice" ... I've always done that and I have no idea if it's better or worse that way.

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VANILLATOAST

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Reviewed: Dec. 5, 2004

I've used this recipe for 3 years now and it is always a big hit. Lighter pumpkin taste than the average pumpkin pie, but creamy and very yummy! Needs time to set up.

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