The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 1, 2008
I served this at Thanksgiving dinner. It is interesting, people who normally love pumpkin pie were so-so with it, but some people who don't normally eat pumpkin loved it. I made as is and decided to try it with a graham cracker crust (I ran out of time to make a regular pie crust). It was not quite as heavy as other pumpkin pies I've made, which I really liked. Next time I will try it with some of the modifications others have listed too just to compare.
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Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Dec. 1, 2008
My first real pumpkin pie that worked! This is a great recipe. I love maple syrup, but I did not think the taste was very strong--I used some 'real maple syrup' from one of the local apple orchards. Maybe next time I could add just a little maple extract. Anyway, great recipe, thanks! Oh, I used Never Never Fail Pie Pastry from this site for the crust.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 29, 2008
I feel bad giving this 3 stars because it has the potential to be the best pumpkin pie ever. But, as the recipe is written, it's just too sweet. Next time I make it, I will reduce the brown sugar to 1/3 cup. I made this the night before Thanksgiving after reading all of the rave reviews; I had some extra filling left over, so I baked it in a pyrex dish. After it cooled and I tasted it, I realized it was waaaay to sweet to serve and wound up making another pie (using a different recipe) the next morning. On the up side, the mix of spices is wonderful; combined with the maple syrup, this is definitely not your average pumpkin pie. Just cut back on the sugar unless you like things very very sweet.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 29, 2008
Very good, but it definitely can stand to have the sugar cut. I used a half cup of brown sugar and it was still a little too sweet for my taste. Next time I think I'll just use the maple syrup. Also I didn't mix the eggs in enough and it came out with little baked egg pieces: an electric mixer (or whipping the eggs before adding them to the mix) is recommended! Another little idea: I used a graham-cracker crust and it turned out great! Fit very well with the cinnamon and ginger flavors.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2008
i made this pie for thanksgiving and decreased the amount of sugar to 1/3 of a cup. my mom thought it was the best pumpkin pie she ever tasted and thinks it should be the new family recipe. everyone else agreed. it was scrumptious! after trying 4 other pies/cakes/tarts, my dad tried this pie and thought it was the best dessert of the night. thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Nov. 25, 2008
This is the best pumpkin pie ever! I have been making it every year for Thanksgiving for five years, (and a few Christmases, by request) My husband and his grandfather usually don't eat pumpkin pie, but they eat this one! I use canned pumpkin for it and it always turns out fine, next year I think I will try using a real pumpkin. I really think the maple syrup is what gives it the great flavor.
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Home Town: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 13, 2008
Nice pumpkin pie recipe- definitely "vintage" tasting. Very, very sweet- some may prefer to reduce the brown sugar to 1/2 cup or even less. The nutmeg flavor is also very strong, so some may prefer to reduce it to 1/2 teaspoon. Also, don't worry that the filling is liquidy when mixed- it will set once it's cooked.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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Reviewed: Nov. 11, 2008
made my own crust w/ this pie and had enough filing for a pie and a half (kinda annoying) BUT .. it did taste great and I liked the maple touch!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 10, 2008
The pie was great not to sweet but sweet enough. It was really easy and fast to make. Great for first time pie makers like myself.
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Cooking Level: Beginning

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 9, 2008
Everyone said it was the best pumpkin pie they've had so I'll make it again for sure! (when I can find the four hours to do so) I like it spicy so I added double of the spices and it turned out just right.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 5, 2008
Great recipe! Everyone enjoyed it. Just be sure to remove as much liquid from your pumpkin. My first attempt was a little spongy in texture in some spots.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 5, 2008
Possibly the best pumpkin Pie ever! Love it!
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Cooking Level: Expert

Home Town: Farmingville, New York, USA
Living In: Geneseo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Nov. 5, 2008
This is a great recipe! Everyone loves it! You can also substitute honey for maple syrup! Tastes great both ways!
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Cooking Level: Intermediate

Home Town: Raynham, Massachusetts, USA
Living In: Taunton, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 4, 2008
great pie! made 1st one exactly according to recipe except limited the brown sugar to just 1/2 cup and also used 1 1/2 cups Libby's Canned Pumpkin instead. i personally thought it had a little too much spice so on my 2nd one, i left out the ginger and allspine and it is superb! brings out the maple better. thanks for the idea! never would of thought about maple syrup in a pie... haha
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 2, 2008
This recipe is amazing! I don't eat eggs so I replaced the eggs with 4 Tbls of cornstarch. It worked great and the texture was perfect. The mixture from the filling looked very liquidy...but it turned out!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 31, 2008
This is a fantastic recipe. I followed it to the letter and it turned out so well, I will never alter it! I even went a little overboard and bought 100% pure Vermont maple syrup (which in Seattle, is a bit pricey). The results were delightful. My family traditionally makes a pumpkin pie on Halloween every year. I made mine Oct 30 and I had to make another one on the 31st because my household ate it all! Thanks for a top notch recipe!
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Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 31, 2008
Great recipe idea. I agree with other reviewers that the maple flavor gets lost, so I did the following: Changed from flour to 1 1/2 tsp corn starch Increased Maple syrup to 1 cup Reduced Brown sugar to 1/3 cup I mixed everything in the blender and just poured it straight into the pie crusts. One dirty dish, and the pies were great. You could smell the maple while they were cooking, and definitely taste it when they were done. Not too sweet, either.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 30, 2008
This was the first time I made pumpkin pie. I have had several pumpkin pies before, this was definetly the best. I substituted the half and half with same quantity of evaporated milk. It came out great, I am planning to make it for thanksgiving. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 19, 2008
This is a scrumptious pumpkin pie recipe! I will never again make a pie with canned pumpkin! And baking with fresh pumpkin is so much easier than I expected! I love the nice texture and the addition of the maple syrup makes this recipe stand above the rest! This will be a permanent fixture on my Thanksgiving menu! Many thanks!
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 22, 2008
Cheers to you! This is the best. I did like others suggested and decreased the sugar which was a good move because it was perfect! The first time I made this I accidentally put 1 tsp of clove in it (definitely learned my lesson) and it was incredibly strong! But the second time? Oh baby did it disappear fast! Hooray for an excellent recipe!
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Cooking Level: Intermediate

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