recipe reviews for:

Pumpkin Pie I

“This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.)”

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Reviewed: Jan. 21, 2012

Delicious Pumpkin Pie recipe! I did have to cook it a longer time, we are at high altitude (6000 ft) so everything bakes a bit differently. But overall it was just wonderful!

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2 users found this review helpful

Reviewer:

jeannechase

Cooking Level: Expert

Living In: Fort Collins, Colorado, USA

Reviewed: Nov. 29, 2011

I hate pumpkin pie - I had 2 slices. For pumpkin pie, this is really good (as the rest of the family loved it). I, too had to increase the baking time. I lost track of the actual length but I was able to just keep checking every 5 to 10 minutes. Turned out pretty good

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Reviewer:

Katsasa

Reviewed: Nov. 28, 2011

I adjusted this recipe to make a very dense pie because I really like pumpkin. I used 1 10" pie crust. 29 oz can of pumpkin puree', 2 eggs, 1-1/2 c white sugar ( or adjust to taste), 1-1/2 tsp. cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger. ( you can adjust spices to taste) 1/4 can evaporated milk. Bake 425 for 15 minutes / turn down to 375 and bake until bottom crust is light golden brown & center is firm. Excellent!!!

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3 users found this review helpful

Reviewer:

mindy

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Lake Wales, Florida, USA

Reviewed: Oct. 14, 2011

Amazing pumpkin pie! I love pumpkin pie and this is the best one I've tried/made. And both my non-pumpkin pie eating grandmother AND fiance tried this one and enjoyed it. I had to double the cinnamon, ginger and nutmeg as it wasn't spicy enough when I tried the uncooked filling. I increased the second bake time to about 75 min as others suggested and it turned out perfect.. I chilled in the fridge overnight too. I will be using this recipe over and over. I served it with whipped cream with just a touch of cinnamon.

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Reviewer:

Adriana

Cooking Level: Expert

Living In: Oshawa, Ontario, Canada

Reviewed: Sep. 6, 2011

yum!! i luv the way u decorated ur pie in the photo!! i hope more people find out about this delicious pie!! oh, post one on chocolate cream pie too!!

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4 users found this review helpful

Reviewer:

Maya11

Cooking Level: Professional

Living In: Mountain View, California, USA

Reviewed: Feb. 13, 2011

I am a new baker, but, this recipe makes people believe I have been baking it for years!! Some family and friends are not Pumpkin Pie lovers and some don't even like it, but they love this recipe! Thank you so much!!

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3 users found this review helpful

Reviewer:

LaVMonFos

Cooking Level: Beginning

Reviewed: Jan. 17, 2011

This was my first attempt at a pumpkin pie. It turned well and wasn't too hard to make. I was determined to making all my pies by scratch, however, my (not very picky) crowed generally agreed that this pie didn't stand out significantly from the simple canned mix version. So, if you are short on time it might be easier to just use the can!

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2 users found this review helpful

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Grace

Cooking Level: Intermediate

Reviewed: Nov. 11, 2010

Thank you so much for sharing your family recipe for the most delicious pumpkin pie I have ever had! My son and I had lots of fun baking, made 4 this afternoon and decided while our spagetti was cooking on top of the stove we'd bake another 4! He plans on sharing with his grandparents and his cousins(all girls) he'll have to teach them how to bake it I'm sure!

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Reviewer:

turtlecoyote

Reviewed: Oct. 30, 2010

This was the best tasting pumpkin pie I have ever had. I will search for a recipe no longer. It had a nice sweet flavor, very old fashioned tasting!!! :) However, it did require longer cooking time, 60 minutes at 325. I took your advice to triple it, and ended up with TONS of filling. I was able to make 4 pies and 6 tarts. Maybe using cake pans instead of pie plates would hold more liquid, anyhow it was great. Left overnight the flavors blended and it just tasted amazing!!!!!LOVE the taste and texture, absolutely perfect, thankyou so much for this recipe.

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Reviewer:

rollinghome

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Oct. 16, 2010

This pie was FANTASTIC! I added about 1/2Tbs of flour to the recipe to hold it together (based on previous comments about it being thin) and it baked for much longer than the original recipe said, but absolutely delicious. I also added a dash of ground cloves. I will definately be making this again, soon!

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3 users found this review helpful