Recipe by Kristen Pontier
"This pie is different from the recipes you find on the can. It is creamier and sweeter, but still has a great pumpkin taste."
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1 (14 ounce) can
sweetened condensed milk
1 (29 ounce) can
pastry for a 9 inch single crust pie
This pumpkin pie is the best recipe I have ever made. The condensed milk makes it so sweet and the perfect consistency. I made 3 other recipes before I found this one. My search is over, it has been added to the family cookbook.
This pie has good texture but is sickening sweet. Overpoweringly sweet. I would not recommend this pie.
Great recipe. I did make 2 changes. First, we don't like our desserts overly sweet, so I only added 3 tablespoons of sugar instead of 3/4 cup. It had plenty of sweetness from the sweetened condensed milk. Also, I added a pinch of salt to help bring out the flavors. I added this to my recipe box and will be making it again for sure! Thanks!
This was my first time ever making a pumpkin pie. It turned out wonderful. My uncle thought I bought it. The only thing I would not do is brown the crust ahead of time. Mine got too brown. Other than that, this recipe is a keeper in my family!
Very nummy, creamy and rich pie! "Two YUMS up" :)
My 8 year old had a blast helping me, then when it cooled enough - - she gave everyone a scoop of vanilla ice cream on top!
this is for now on my absolute favorite pumpkin pie recipe. its perfect. super creamy! and no way is it too sweet!
This pumpkin pie recipe came out fantastic! Doubled the recipe to make 2 pies and everyone said it was the best pumpkin pie ever! Will save this one! Really creamy!
Last Thanksgiving I made pumpkin pie for the first time ever using this recipe and it turned out great!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie I
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 73
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