Reviewed: Oct. 12, 2011

Loved this recipe, just adjusted the sugar to 3 tblspns as one reviewer suggested and Mmmmm Yummy!

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Reviewed: Sep. 21, 2011

This has become the favorite pumpkin pie of my family, friends, co-workers, etc. I use fresh pumpkin, instead of canned, which makes it even better!

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TwoBroads

Reviewed: Oct. 24, 2010

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!

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Reviewer:

Jenny

Reviewed: Jan. 14, 2010

Excellent, loved it, it's my all time favorite now. Mine was better then what the wife makes.

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Reviewer:

PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Belmond, Iowa, USA

Reviewed: Nov. 26, 2009

This pie turned out delicious. The ingredients yielded a little more than my 9-inch pie pan would hold so I used the rest of the batter to make muffins. I will definitely use this recipe next year!

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Reviewer:

Koral

Reviewed: Apr. 6, 2009

this is for now on my absolute favorite pumpkin pie recipe. its perfect. super creamy! and no way is it too sweet!

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5 users found this review helpful

Reviewer:

ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

Reviewed: Nov. 26, 2007

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!

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6 users found this review helpful

Reviewer:

PEPRCHLI

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

Living In: Amesbury, Massachusetts, USA

Reviewed: Nov. 22, 2007

This pie was very easy to make, and turned out great! Plenty of pumpkin pie for Thanksgiving and days afterwards. It's rich, so you can't eat too much ;]

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