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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27 users found this review helpful

Reviewer:

AZPAPILLION

Cooking Level: Intermediate

Living In: Arizona City, Arizona, USA

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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22 users found this review helpful

Reviewer:

VANILLATOAST

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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6 users found this review helpful

Reviewer:

Rindy

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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1 user found this review helpful

Reviewer:

Michelle

Cooking Level: Beginning

Home Town: Castleton, Ontario, Canada

Living In: Peterborough, Ontario, Canada

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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14 users found this review helpful

Reviewer:

JAS666

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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13 users found this review helpful

Reviewer:

Melinda

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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21 users found this review helpful

Reviewer:

ROMATTS

Cooking Level: Expert

Home Town: Eveleth, Minnesota, 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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6 users found this review helpful

Reviewer:

remhoff

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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9 users found this review helpful

Reviewer:

Lee Anne

Home Town: Chicago, Illinois, USA

Living In: Denver, Colorado, USA

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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3 users found this review helpful