Reviewed: Oct. 4, 2012

I used this recipe and followed it 100%. Instead of making a pie I made tarts instead. It made 48 tarts and I had a bit left over. Still baked them at 425 and they were ready after 30 mins. They turned out awesome! I love pumpkin pie and will use this recipe from now on. Thank you!

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Reviewer:

Stacey

Reviewed: May 25, 2011

It's a hit! Nice and fluffy. Be sure to cover the crust while baking.

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2 users found this review helpful

Reviewer:

arunnels

Reviewed: Dec. 18, 2010

Turned out great!

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Reviewer:

Terisa

Cooking Level: Intermediate

Home Town: Choctaw, Oklahoma, USA

Living In: Norman, Oklahoma, USA

Reviewed: Nov. 23, 2010

Cooking time is way off, and we added 1/4 teaspoon cloves for a more complex taste.

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Reviewer:

Afcampo1

Reviewed: Nov. 7, 2010

I'm not a big fan of pumpkin pie, but I tried this recipe for my daughter. Loved it!

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3 users found this review helpful

Reviewer:

sciellie

Reviewed: Oct. 10, 2009

I always use this recipe...it is the same as the one on the pumpkin can...It makes 2 pies and is a very good basic pumpkin pie recipe(never fails)if directions are followed exact

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7 users found this review helpful

Reviewer:

Colleen L

Cooking Level: Expert

Living In: North Bay, Ontario, Canada

Reviewed: Nov. 28, 2006

I used this one because I could not find my tried and true pumpkin pie recipe. I was looking for one that contained brown sugar, at least in part. This one contains all brown sugar, and it's too much. I added extra spices (additional cinnamon and some ground cloves). It was good, but mine is better.

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Reviewer:

Sunny44

Reviewed: Dec. 11, 2003

This was my first attempt at pumpking pie, and it was a very easy recipe! Everyone liked it, however mine didn't quite set up, so in the future I'll add another 10 minutes or so to the cooking time. I also used 1 1/2 tsps. of Pampered Chef Cinnamon Plus instead of the individual spices and that worked out very well. Thanks for the recipe! :-)

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13 users found this review helpful