Reviewed: Nov. 20, 2009

I really like that this recipe called for honey; I had never used that in my pumpkin pie making before. I still needed to add extra spice (i like my pumpkin really spicy) so I added more cinnamon and doubled the ginger and nutmeg. Like a couple others commented, baking time was longer than stated.

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Jen

Cooking Level: Beginning

Home Town: Windsor, Ontario, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 16, 2009

Thought it was a very good pumpkin pie recipe and easy to make for the non-baker that I am. I think that it needs a little more time in the oven then the recipe calls for my middle was not setting but that could change depending on the oven.

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Megs

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Reviewed: Nov. 26, 2007

Very rich & yummy. I used Pumpkin Honey from Flying Bee Ranch and subbed eggnog for the liquid, so the flavor was a little different than the traditional pumpkin pie. Also the texture was a tad more substantial than usual. We really enjoyed it.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 6, 2006

great recipe i also used agave nectar instead of honey , agave nectar has one of the lowest glycemic indexes for sweeteners and is good for diabetics. i also only used evaporated skim milk for the 2 dairy products and it turned out great

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Reviewed: Nov. 30, 2000

"I made this pumpkin pie recipe,along with my traditional pie. Most preferred the traditional, but the kids liked it, since I drizzled melted chocolate over when cooled. I did however had to bake this pie a long time before it was done."

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