Reviewed: Apr. 17, 2012

Incredible!!! I followed the recipe to the letter and it was perfect!! I never have been able to figure out why ppl change it and then rate with less then five stars! If they follow exactly and don't like it then less would be acceptable! These were wonderful as is!

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mortaltoo

Reviewed: Jan. 17, 2012

these were OK, i cut the recipe in half but accidently added the full amount of spices and salt. I like spicy so that wasn't a problem. The pumpkin never quite firmed up. probably wouldn't make again.

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Reviewer:

CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: Jan. 8, 2012

Our family has made this recipe for years! Not sure why the crust didn't work for others; works for me (but we don't cream it together, we just cut in the butter w/pastry cutter)

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saddleup66

Reviewed: Dec. 22, 2011

I found that the crust was perfect for my 9x13 pan, I don't know how anyone found it wasn't enough to cover the pan! I did need to bake longer, though, it was so liquid-y after 20 minutes, I ended up adding 3 minutes at a time until it was more "done" looking. It was about 35 minutes bake time. Followed all other directions and it came out great!

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lovestocook2k

Reviewed: Nov. 28, 2011

I also doubled the filling andbaked longer, my oven must be off because I had to bake it for 70 min (checking on it after 50 min. to be sure), then refridgerated it over night and it was perfect! The crust was plenty big enough to cover my 9x13 and everyone was asking for more!

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nickerdew

Reviewed: Nov. 24, 2011

Made in 8x8 square pan and baked filling for about 50 min... Came out perfect and yummy! Liked the crust too. Thanks for sharing!

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Chefmasarap

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Reviewed: Nov. 15, 2011

Delicious!!! I will definately be making this again!

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Ute

Reviewed: Nov. 12, 2011

This recipe is fantastic!!!! And easy! And forgiving. I'm never making any other kind of pumpkin pie again. After reading the reviews, I was afraid there wouldn't be enough crust to cover the bottom, so I simply added 1/2 cup flour. With that change, I had enough crust. Second, I did not have evaporated milk, so I just used what I had on hand: milk and a few tablespoons of half and half. I'm going to try using plain milk next time. FYI it took 40 minutes in the oven for my filling to set. I also cooled it thoroughly in the fridge after cooling it on the counter. SO YUMMY.

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Magdana

Reviewed: Nov. 12, 2011

I made this exactly as directed. There was just enough crumb mixture to spread into a 13X9 easily. I sprinkled the entire pan with the crumbs evenly and then pressed them down with my fingers; it took a total of 1 minute. When baked the filling was about the same thickness as the crust. The crust was not crispy; it more resembled a pie crust that was not fully baked and not flaky. When I make this again I will try baking the crust until it starts to look brown around the edges and I will use pumpkin pie spice instead of the other spices. I would say that this would serve 10-12 as dessert when topped with some whipped cream and a dash of cinnamon.

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Merwinak

Reviewed: Nov. 10, 2011

I followed this recipe to the T (although I had to cook mine 40+ minutes after I added the pumpkin mixture) and it was delicious! For those concerned about not enough dough for the crust... just crumble up the dough in your hand as you spread it over the pan. Then press the dough into the pan like you would rice krispy bars. Using that method the dough was a perfect fit for the 9x12 pan. It wasn't a surprise that it had to cook longer, a pumpkin pie which is only slightly deeper than this normally cooks for 40-50 minutes. We will definitely make this again!

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