recipe reviews for:

Pumpkin Pie

“This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.”

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Reviewed: Dec. 1, 2002

This recipe made a fabulously thick pumpkin pie. It was a hit during Thanksgiving and I didn't have to change a thing.

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84 users found this review helpful

Reviewer:

CATTYLL

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

Reviewed: Oct. 25, 2009

I changed a few things in this recipe that I thought made it better. They are: Used light brown sugar in place of the white sugar. Replaced the corn syrup with 1 tablespoon of molasses and 1 tablespoon of honey. Added 1/8 teaspoon of allspice and 1/8 teaspoon of cloves

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170 users found this review helpful

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Brandiren

Reviewed: Aug. 26, 2010

it was great! this one tasted store bought! it was the best homemade pumkin pie we tasted!

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11 users found this review helpful

Reviewer:

cookin" girls

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

Reviewed: Oct. 9, 2010

Great pumpkin pie, will be a favorite! Recipe was easy to follow and I didn't need to change a thing.

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1 user found this review helpful

Reviewer:

Mena

Reviewed: Oct. 9, 2010

I've never been crazy about pumpkin pie, but this recipe has turned me into a fanatic. This will be my go to recipe!

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19 users found this review helpful

Reviewer:

Citryna

Reviewed: Oct. 9, 2010

Oh my goodness..WOW!!! YUMMY :).! Only second time making pumpkin pie from scratch and this was soooo easy and tasted delicious. Thank you very much for sharing your family recipe!!

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3 users found this review helpful

Reviewer:

ilove2jog

Cooking Level: Intermediate

Reviewed: Oct. 11, 2010

It was my first time making pumpkin pie and for any first timers YES, the batter is very runny but don't worry it will work! Wish I knew this before hand cause I started to freak out a bit pouring the batter into the pie crusts. Best pumpkin pie flavor I have ever tasted :)

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112 users found this review helpful

Reviewer:

pizzagirl50

Reviewed: Oct. 16, 2010

Great recipe. I made it just the way it was written. I did need to bake it almost twice the amount of time as stated. I'm not sure why being that I'm not in a high altitude and have a fairly new oven.

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27 users found this review helpful

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msslp3

Reviewed: Oct. 19, 2010

Great recipe! The recipe did not state whether it was a deep dish or regular 9" pie shell. I used a regular 9" and had a lot left over and my pie spilled over as I transferred it into the oven making a big mess as it spilled onto the cookie sheet and later burned filling my kitchen with smoke and setting off the smoke alarms!! I did substitute the white sugar with light brown and the light corn syrup with molasses as one of the other reviewers suggested. I added 1/4 teaspoon of allspice and ground cloves. The pie was delicious. The pumpkin filling is indeed very thin and I wondered if it would thicken. It did beautifully. My baking time was exactly as the recipe called for. Don't forget to turn your oven down to 325 after 10 minutes, and cover the edges of the crust with foil. I forgot this step and my edges burned. I learned a lot from baking my first homemade pumpkin pie in many years. I have enough fresh pumpkin frozen for 10 more pies. I'm sure the next one will be much improved.

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50 users found this review helpful

Reviewer:

Gidgetkitty

Reviewed: Oct. 21, 2010

I have never wrote a review before. This flavor/taste of this pie is fantastic. However the cooking time is completely off. I had to cook it for a total of 75 minutes. I will definitely make this again! I hope my family enjoys it as well - Thanks for sharing

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26 users found this review helpful