Reviewed: Jan. 20, 2008

It was tasty with just 1 1/2 cups of sugar. Mine took an extra 15 minutes to cook.

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Reviewed: Nov. 22, 2007

Made this for Thanksgiving Dinner, and everyone just loved it. There was none left at the end of the day! Will sure make this again!

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ShopGal817

Cooking Level: Intermediate

Home Town: Mercer, Pennsylvania, USA

Living In: Kinsman, Ohio, USA

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Reviewed: Nov. 19, 2007

easy to follow. came out great.

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Bean

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Reviewed: Nov. 6, 2007

I found 2-1/2 cups of sugar just a little much. other then that it was great.

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D.D.L.

Cooking Level: Professional

Home Town: White Bear Lake, Minnesota, USA

Living In: Rogers, Arkansas, USA

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Reviewed: Sep. 29, 2007

I cut the sugar down to 1 1/2 cups, and even just one cup would have been plenty. I also had to bake it for an additional 10 minutes, but overall this recipe is delicious for all its simple ingredients.

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Joc

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2006

This recipe is wonderful! I choose it because of being able to use regular milk instead of evaporated which I did not have. I have now made this about 5 times and sometimes I use mashed cooked sweet potato or mashed cooked butternut squash instead of the pumpkin. Both options turn out great!

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TIMSCOOLGAL

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Reviewed: Nov. 27, 2006

Took the advice of others and cut back on the sugar and doubled up on the spices. It was easy and delicious. A definate keeper.

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SLIVNILLI

Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA

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Reviewed: Nov. 25, 2006

Excellent, moist, with a full robust flavor !! Bravo !

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Ron & Brenda

Cooking Level: Expert

Living In: Osseo, Wisconsin, USA

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Reviewed: Nov. 15, 2006

I made this as my first pumpkin pie ever. My DH was begging for it and I didn't have any evaporated milk on hand. This recipe was just the answer! It was very simple to make and was very yummy! I did make it with a graham cracker crumb crust and I doubled the spice. Even my ultra picky 7 yr old DS (who I thought would never eat this!) is asking for me to make this again!! Definitely a keeper. Thanks so much for the recipe!

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lorry

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Reviewed: Nov. 1, 2006

I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk. I baked a fresh pumpkin in the oven first, and that truly gives it the richest flavor since the sugars carmelize so nicely that way. I reduced the milk to 1.5 cups, added 2 extra tablespoons of flour and reduced the sugar to 1 cup. That actually was PLENTY of sugar, so don't overdo it. I will make this one again and again.

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lorisock

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Reviewed: Oct. 22, 2006

This pie did not turn out well. I used fresh pumpkin which I boiled and mashed. Then I followed the directions but the pie was runny I had to bake it much longer for it to set. The flavor was okay but I've had better.

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BLUEALUE

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: Oct. 19, 2006

Very simple to make. It could have used a little less sugar. I added a tablespoon of vanilla extract and it was delicious!

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sgruhala

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Reviewed: Oct. 13, 2006

Excellent!! My 1st pumpkin pie made with my girls. I pick this recipe because of the basic ingreidents. The pie tasted great but a little mushy even though I baked it 10 minutes longer not sure if it was because I used homemade puree or if I should have kept baking it. Will use this recipe again.

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J. Solomon

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Baltimore, Ohio, USA

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Reviewed: Dec. 5, 2004

The spices in this pie make it a cut above the rest. VERY flavorful. And I like that the only special ingredient (not usually in my kitchen anyway) is the pumpkin.

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HOLLISBDOLLIS

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Beavercreek, Ohio, USA

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Reviewed: Nov. 30, 2004

The texture was great - i liked this pie made with milk. but 2.5 cups of sugar is FAR TOO MUCH. this was sickeningly sweet. if i make it again i will try only 1 cup of sugar.

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HEFFSOUP

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Reviewed: Nov. 26, 2004

Very good!! I used EGG BEATERS instead of the 3 eggs. You cannot taste the diference. Good for people watching their cholesterol....I also added more spice of each.

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STORMGLOW

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Reviewed: Nov. 22, 2004

For making a pumpkin pie for the first time this was quite easy. And it tastes wonderful.

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SPERSHON

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Reviewed: Dec. 27, 2003

good but not outstanding...average

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RZOEFUL

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Reviewed: Dec. 11, 2003

Absolutely fabulous!!!!!!!!!!

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BIGDAVE208

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Reviewed: Nov. 26, 2003

This recipe was easy to follow -- with ingredients I always have on hand. My husband thought this was one of the better tasting pumpkin pies he's had.

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DINGOLASS

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