Recipe by Marlene Binda
"My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream."
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1 1/2 cups
1 2/3 cups
1 (10 inch)
unbaked pie crust
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.
I found it WAY WAY too sweet. I would suggest using 3/4 cup sugar instead of a cup of sugar. I dont think it even needs any whipped topping since the pie itself was overly sweet.
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.
I have searched for an outstanding pumpkin pie recipe,and I have found it. AAAAAAAAAAAAAAAAA+++++++++++++++
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.
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!
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!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Sara's Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 131
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