Sara's Pumpkin Pie

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Most Helpful Positive Review

Nov 26, 2011

My two sons and I made this dessert together tonight. Because I'm low on white sugar, we used half white and half brown sugars. We made no other changes. This pie took almost double what the instructions stated to bake! Our pie was REALLY full, which I'm sure was part of it, it was a very good tasting pumpkin pie. I think the spices could have been increased. A nice pumpkin pie--very easy. Just be aware that if you make this yourself, this might take longer than you think to bake. EDITED: The filling for this pie is so light and fluffy. One of the best I've had.

—Sarah Jo

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Most Helpful Critical Review

Nov 27, 2006

This pie turned out watery and no matter how long I left it in the center wouldn't cook, and the crust ended up overcooked. I might give it another try to see if I did something wrong.

—Laura

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51 Ratings

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Nov 01, 2008

I used all brown sugar. I removed allspice as I don't care for that spice. I also cut ginger and cloves to 1/4 teaspoon each. I like the pumpkin flavor to shine. Cloves has sharpness to it. It can take away from the pumpkins delicate flavor.

—nrgizrbune41

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Aug 22, 2007

I have searched for an outstanding pumpkin pie recipe,and I have found it. AAAAAAAAAAAAAAAAA+++++++++++++++

—COOKNAGIN

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Nov 05, 2006

Fabulous recipe, so easy with same measurement for all spices. Got amazing comments on it when served. People who did not expect to like it that much were bowled over and asked for the recipe. I used fresh pumpkin (after scraping insides & microwaving in 2 inches of water in covered casserole for 30 minutes, then scraping the cooked pumpkin off the skin & blending to create a puree - then put in coffee filter to drain off the liquid)so I don't know if that made a difference or not but it sure was worth the effort! Will make again, and again, and again!

—DANCINGHORSE

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Nov 26, 2002

This is so easy and i used fresh pumpkin bake the pumpkin first it calls for salt but did not have a amount of salt to used

—AOKMICKEY

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Nov 12, 2012

Its a good pie. Easy to make. I in no way felt that it was too spicy in any way. In fact it could be more for me and my family. Followed recipe exactly and no chamges needed for a good pumpkin pie.

—Rosenyx

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Nov 30, 2010

This will be my pumpkin pie recipe for life. Instead of the separate spices I just used 2 tsps pumpkin pie spice. Everyone agreed this was the best pumpkin pie to date. Thanks Marlene!

—ALVA416

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Nutrition

Calories
337 kcal
17%

Carbohydrates
45.7 g
15%

Cholesterol
68 mg
23%

Fat
14.6 g
22%

Fiber
1.7 g
7%

Protein
7.2 g
14%

Sodium
363 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sara's Pumpkin Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 337
Calories from Fat: 131

% Daily Value *
Total Fat 14.6g 22 %
Saturated Fat 5.2g 26 %
Cholesterol 68mg 23 %
Sodium 363mg 15 %
Potassium 305mg 9 %
Total Carbohydrates 45.7g 15 %
Dietary Fiber 1.7g 7 %
Protein 7.2g 14 %
** Sugars 30.9g
Vitamin A 50 %
Vitamin C 6 %
Calcium 20 %
Iron 14 %
Thiamin 15 %
Niacin 21 %
Vitamin B6 5 %
Magnesium 8 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.