Reviewed: Dec. 28, 2007

This is the best pumpkin pie I've made. Last year I made this and a "normal" pumpkin pie. This one was gone in a flash while the other one had leftovers. This year, my mom said "I can't believe I had to wait 52 years to taste a perfect pumpkin pie!"... she obviously loved it! I've had only good reviews. Thank you!

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twolives

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Reviewed: Dec. 23, 2007

I appreciate the 'Canadian' essence of the maple flavour in it. Although I've been surprised by the wet consistency of the filling, it has always come out perfectly for me. This is the only recipe I've ever used. I've even used field pumpkins (couldn't get cooking pumpkins until this year) and had great results. So don't be afraid to cook up that jack-o-lantern next year. My British guests are consistently pleasantly surprised by how good my pumpkin pie is; they don't even consider pumpkins to be edible.

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KALEN

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Northwich, Cheshire, England, U.K.

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Reviewed: Dec. 10, 2007

This was a good pumpkin pie recipe with somewhat of a twist. Very easy to make. I had to bake 10 minutes longer.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Dec. 6, 2007

The pie was very very good. Not the best I have ever had, but still quite good. I did take the advice of other reviewers and cut down on the sugar. Also, as other reviewers mentioned, I could not taste the maple syrup. The best this about this pie was the good balance of spices and the texture.

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BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 5, 2007

Everyone in my family had seconds of this pie on Thanksgiving! I cut down the sugar and used a little less cream (like other reviewers suggested) and used just a touch more ginger. It came out beautifully! Not over-sweet like the usual pumpkin pies. It is a great recipe--thanks so much!

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Libs

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

I was a bit disappointed that I couldn't really taste the maple syrup. That being said, however, my nephew announced the pie was the best dish Thanksgiving day, and that he was a true devotee and expert taster of pumpkin pies.

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motyok

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Nov. 26, 2007

I chose this recipe because I thought maple and pumpkin would really compliment each other, and I sure wasn't wrong! This pie was just voted best dessert at my family dinner! I made the filling per the recipe but made a home-made pie crust using chopped gingersnap cookies, pecans, crushed graham crackers, and butter...not a single piece leftover!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Nov. 25, 2007

this makes delicious pie, and not as strange tasting as you may think...I like the idea of using the natural sweetener of maple. Thanks for this one!

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 25, 2007

This pie turned out very well, but I agree with previous reviewers that the maple flavor was not as prominent as hoped. However, I still had a very difficult time not eating all of the batter before adding the eggs, and will definitely be looking for a way to add more maple next year!

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Nov. 25, 2007

I tested this recipe before making it for our Thanksgiving gathering. I loved it the way it is written (except for using canned pumpkin), but based upon a lot of feedback from others, I reduced both the ginger and nutmeg to 1/2 t. and reduced the brown sugar to 1/2 cup. With those minor adjustments, most people who tried it on Thanksgiving said it was the best pumpkin pie ever! Thanks!

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jancita

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Reviewed: Nov. 24, 2007

YUMMY!!! I made this for Thanksgiving at a friends and everyone raved about it! I don't think I made the pumkin smooth enough, there were a few chunks but hey, thats what happens when you use the good stuff.

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chef_tigger

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Reviewed: Nov. 23, 2007

This was AMAZING!! Tons of compliments, several people said it was the best pumpkin pie ever. I had to make two because I screwed up on the first one and HERE'S WHY: You must stir all the ingredients (especially the egg) very well. If you don't stir the eggs well, they will not be distributed evenly, the pie will not set and the egg whites will cook in lumps and settle to the top. Even though the pie mixture is incredibly thin and it's scarry, KEEP STIRRING!!. Other than that it wasn't that hard and I will be doing it again, (without throwing the first pie away).

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princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Nov. 23, 2007

I used this recipe, but made a few modifications/substitutions and it turned out great. See my recipe "Maple-vanilla fluffy Pumpkin Pie".

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Gloria

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Reviewed: Nov. 22, 2007

I didn't have access to a sugar pumpkin, so just used canned pumpkin (1can = 2c). I also subbed 1/4c of the milk with 1/4c of eggnog, just for the fun of it. I loved the combination of flavors with the spices, the subtle eggnog flavor, but I think the brown sugar and the maple syrup are the keys to the great outcome. This is my new favorite pumpkin pie. Thanks, Carole!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 22, 2007

Although I couldn't taste the maple flavor, this pie was great. Nice and easy to make...

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Nov. 21, 2007

This was a really great recipe.I made a few adjustments though... I didn't have allspice or cloves, i also didn't have any half and half, so I used some of my left over cheese cake filling (from [Best No-Bake Cheesecake]) and some whole milk. I also only had 1/3 cup of maple syrup, so i substituted the rest of it with 1/3 cup of brown sugar a little bit of water and vanilla extract (plus i added some honey). For the crust I used [Pie Crust V] (in that crust recipe it said to cook it, but i only cooked part way and then added the pumpkin mixture) All in All, it is a great recipe. i and everyone else loved it. ='.'=

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Becky

Home Town: Rancho Cucamonga, California, USA

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Reviewed: Nov. 14, 2007

ok I loved the taste of this, but I had a problem. The pie refused to set. I followed the ingredients to a t but i used canned pumpkin. I cooked it and it wasnt set so i kept cooking it until the crust started getting too brown. I put it in the fridge but the middle wouldnt set. We ate it with a mushy middle.

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Chef Tiffia

Cooking Level: Expert

Home Town: Paihia, Northland, New Zealand

Living In: Queen Creek, Arizona, USA

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Reviewed: Nov. 10, 2007

I used canned pumpkin. This is full of spices, and I couldn't really taste maple. The texture was a little lighter than I prefer. I had to cook it about 10 minutes longer than the recipe called for. Also don't like the look of the dark specks - spices clumping maybe? Haven't had that happen with other pumpkin pie recipes. I would go for a quicker/easier recipe next time.

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Wendy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 7, 2007

This is the absolute best recipe for fresh pumpkin. I sprinkled a layer of crushed ginger snaps on bottom of pie crust, and it was so good it barely lasted a day in our house!

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ladynatalia1

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2007

WOW! This is the recipe I used to make good use of all the pumpkin meat leftover from our jack-o-lanterns! I increased the pumpkin to 2 cups and substituted honey for the maple syrup (I didn't have any). I also used All Recipe's Pie Crust IV to make the perfect flakey crust for this recipe. Terrific combination. It came out beautifully. I have more pumpkin frozen in the freezer and plan to make this again for Thanksgiving. Delicious!

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