Reviewed: Mar. 6, 2012

This would be a five star, except for the unreasonable amount of sugar called for in the recipe. I made 1 1/2 batches, which made 3 pies, and I only put in ONE CUP TOTAL! It was plenty sweet enough. I used raw sugar. I also cooked my own pumpkin, and drained it using a square of old sheet fabric in a colander, and then squeezing until it was reduced to the thickness of canned pumpkin (the volume left was less than 1/2 of what I started with). The filling still seemed a bit runny to me, (because of using my pumpkin, not because of the recipe) so I added a heaping Tablespoon of cornstarch. The pies turned out perfectly!

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Reviewer:

Zonya

Reviewed: Nov. 28, 2011

Still too sweet with 1 1/2 cups sugar ... and I have a sweet tooth The spices were a little too strong for my taste also, but the pie consistency was excellent and it just needs a little tweeking to be just right.

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Reviewer:

Poirot

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 25, 2011

super with amendments - 1 c sugar maybe 1-1/2, cook more like 45 extra minutes, and it may be more than fits in a 9 or even 10 inch shell - I also added a little ginger - great texture - also I serve COLD

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Reviewer:

iamrobin2

Reviewed: Nov. 24, 2011

I used the Shortbread crust on this site (did not pre-bake crust), everything turned out quite well. I also cut way back on sugar - only used one cup.

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Reviewer:

ROCKES

Cooking Level: Intermediate

Reviewed: Nov. 25, 2010

This recipe was a life saver!! I didn't have any evaporated or sweetened condensed milk like most other pumpkin pie recipes call for. So I hunted and found this treasure! I made this for my daughter's birthday party. She requested homemade pumpkin pie instead of cake. Instead of canned pumpkin, I baked two pie pumpkins and it worked just great. This was a hit at the party. One girl's mother spoke to me several weeks later and asked for the recipe because her daughter raved about it so much. I didn't really follow the spice amounts. I just added however much I felt like and it worked perfect! You cannot miss with this recipe!

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Reviewer:

Lovin' it

Reviewed: Nov. 7, 2010

Yummy! I needed a recipe with no condensed or evaporated milk, none on hand. I used skim milk, baked acorn squash and only 1 1/2 cups of brown sugar(plenty sweet).... Wonderful results! I would not increase the clove(personal preference) I WILL be using this recipe again and again.

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Reviewer:

debskitchen

Cooking Level: Intermediate

Home Town: Randolph, Ohio, USA

Reviewed: Nov. 2, 2010

My kids loved it. It turned out great, and less fattening by using this recipe for milk. Easy and quick. Will save this one!

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Reviewer:

2poor2eatout

Reviewed: Oct. 29, 2010

Cooked up very nice. I made this for my diabetic, lactose intolerant father-in-law, so i switched the sugar for splenda, and used lactose-free milk. It was good that it just used milk, as i was unable to find lactose-free evaporated milk. The pie cooked up nice, but as others have said, 2.5 cups of sugar is WAY TOO MUCH.

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Reviewer:

jshoreen

Reviewed: Dec. 9, 2009

Very good. Used vanilla soy milk and it turned out great for my lactose intolerant parent. Also used xylitol for the sweetner. No one else could tell the difference

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