Reviewed: Nov. 19, 2009

This was wonderful, and very easy to make. I did listen to the suggestions and made it the night before, the next day it was PERFECT!!!

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LizMartinez

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Reviewed: Nov. 5, 2009

Tasty pie and I am not a big fan of pumpkin pie.This pie has to sit overnight I think in order for the flavours to meld. I think I have found the recipe which my husband approves greatly.Thanks!

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Nov. 2, 2009

Probably only 4 stars because I messed it up a little. I forgot the corn syrup and didnt mix the ingredients in the right order, but it worked out well and tasted good!

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jlouise77

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 14, 2009

The buck stops here folks. I don't think I will even bother to try other pumpkin pie recipes! So mouth watering and my house smelled like fall. It does taste better the day after, but even chilling it for a couple hours before serving was still tasty. I had real pumpkin, so I chopped and cooked it at 350 for 45 minutes, took the skin off, then put it in the blender and measured it out. It did make the task more tedious so I don't recommend it. Also, lol, I didn't know pumpkin shrinks while being cooked SO I only came up with half the amount needed. I just wanted to practice this for Thanksgiving and make sure this recipe was a winner. I made a "skimpy pie" and it cooked at the time it said so for everyone using the full amount of ingredients, you do need to double the time. I also tried this with a graham cracker crust and was rather yummy. I will try this again exactly as written at Thanksgiving and will update on how that one turns up :).

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Alaena39

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Oct. 13, 2009

I baked this pie for nearly twice as long as it calls for, and the pumpkin still wasn't set! It was pretty good, but just doesn't taste "done".

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Amanda Y

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Reviewed: Oct. 12, 2009

This pie was awesome! I do like Pumpkin pie but don't LOVE it, however it is my husbands favorite so I made it for him. He couldn't believe how good it was and I loved it as well. I used the Grandma Ruths Pie crust for this pie and made the crust extra thick (about 1 and 1/2 recipes). This is a keeper.

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CassidyLee

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Reviewed: Oct. 12, 2009

Excellent pumpkin pie, one of the best I've ever had. I added a touch of cloves and it was very good with the right amount of spice and flavor. Did bake it for more like 50-55 minutes but other than that, fantastic.

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Devin

Cooking Level: Expert

Living In: Fredericksburg, Virginia, USA

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Reviewed: May 8, 2009

This is a VERY good pumpkin pie recipe! Not only was it simple, but it produced an extremely tasty & smooth filling. Didn't change one thing about the recipe; if I were to note anything it would be that my pie took closer to 45 minutes to bake through.

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Mar. 14, 2009

Big hit. My guests all had seconds and said with real pumpkin they could never go back to canned. I used extra spices, as suggested, but I think I overdid the ginger or something for my own tastes. No one else noticed.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Mar. 29, 2008

Super easy to make and tastes wonderful. There is plenty for one pie. The pie is a little more cake-like than normal pumpkin pie - but that made it all the better.

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Laura

Cooking Level: Expert

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Reviewed: Nov. 18, 2007

I'm somewhat mixed on this recipe... If you follow the instruction exactly, you will have a very undercooked pie. I cooked it at 450 for 10 minutes and then turned it down to 325...Well, it took way more than 30 minutes to cook. It took about 1 hour & 15 minutes before it was done. It's not a very firm pie...It's very soft but it cuts up nicely. I tasted it and it's VERY GOOD. If you don't mind waiting for what seems forever...You'll love the outcome. Just be sure to expect a long wait! My grandma said it was the best pumpkin pie that she has ever tasted...And that's saying a lot, she is painfully truthful on everything!

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myztikal

Cooking Level: Beginning

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Reviewed: Nov. 9, 2007

I don't know how this pie recipe has gotten such great reviews. I made this pie exactly as instructed except with the addition of ground cloves. The flavor was fine.I had read all the reviews so I did anticipate the longer cooking time but no one complained about what that long, long cooking time did to the crust. My usually perfect crust was WAY over cooked even under the pumpkin mixture and I will definately continue on my search for the perfect homemade pumpkin pie.

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stormiautumn

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Reviewed: Nov. 5, 2007

This was the first pumpkin pie that I ever made. It turned out perfect. From reviews, I changed the second cook time from 30 to 60 minutes. I also made my crust and pre-baked it, to avoid it getting soggy.

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SarahW

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Reviewed: Sep. 10, 2007

Made this exactly as directed. I don't like pumpkin pie, so I did not try any, but everyone who had a piece liked it alot. Had to bake for about twice as long as directed to have knife come out clean.

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bostoncook

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Feb. 14, 2007

Fabulous! Just the right texture, creamy and delicious. It's not very spicy so if you like it with more cinnamon, etc. definitely kick it up a little. Took mine 10+60 minutes as another reviewer mentioned, probably could have been a little longer too. Just be patient. Wonderful recipe!

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big_al_728

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

Living In: Washington, D.C., USA

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Reviewed: Dec. 28, 2006

Perfect.

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Dawnhc

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Valencia, California, USA

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Reviewed: Dec. 9, 2006

Hello! Admitedly, I hate pumpkin pie. I eat one piece a year because I feel like I have too - I can't even say I eat a piece, I eat a bite. So, I made this the night before as all suggested. Let it sit in the fridge and this was GOOD. I actually ate 1/2 a piece! Could I have gone without, yes, BUT, for those of us that really hate pumpkin, this is at least palatable. My husband on the other hand LOVED, LOVED it. So, it's a keeper (but if you truly don't like pumpkin, don't expect a miracle. You will STILL not like pumpkin.) It makes a lot, but I did use a regular pie dish, I filled it waaaaayyyy up and still just had a bit left, but it made a nice full pie. I don't know how the other reviewers were able to make two, those would have been pretty skimply. Also, get the vanilla cool whip too on it! Good stuff!

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Cookeratheart

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 24, 2005

I first used this recipe for thanksgiving. My family loved it. Now I have to make the pumpkin pie for all the family get togethers. Very easy recipe to make.

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Peggy

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Reviewed: Nov. 20, 2005

Excellent recipe and easy to make. Best made the day before and well chilled.

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PICKYFAMILY

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Reviewed: Oct. 28, 2005

A good basic pumpkin pie. After the initial 10min. at 450, my pie needed to be baked for 60min. at 325 in order to be done. As other reviewers suggested, I just kept checking with the knife until it finally came out clean. I agree with one of the reviewers that says the pie tastes much better the next day, after chilling in the refrigerator for a night. Next time, I will also use more spices than are called for in the original recipe, though that is just personal taste.

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KRISTINH54

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