Recipe by Marlene Binda
"My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream. Originally submitted to ThanksgivingRecipe.com."
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1 1/2 cups
1 2/3 cups
1 (9 inch)
unbaked pie crust
I made this pie for Thanksgiving a few years ago, ever since I have been told that I will be making pumpkin pie for Thankgiving and Christmas dinners. This is one of the best punkpkin pie receipes out there.
The pie just wasn't that interesting. Pretty bland with a strong clove flavor. Definitely would use only about 1/8 tsp of cloves if I were to make again, but I think I will try another recipe next time.
I tried several pumpkin pie recipes from this website, and this was everyone's favorite, no contest. My hubby is in love with me all over again. :-)
I made this pumpkin pie for Thanksgiving, and everybody agreed that it was the best pumpkin pie they ever had!! thanks so much for sharing this wonderful recipe. A++++++
Finally, I have it memorized! I am welcomed at thanksgiving's nationwide :D Delicious and not overly sweet, although in certain circles, I will use a bit less sugar, and it still gets raved about.
To make pumpkin puree from a sugar pumpkin, halve it, butter it and cook at 350 for an hour, until its super soft. I find you can usually just mush it up, instead of actually putting it in the blender. YUM
Great recipe for basic pumpkin pie. I did need to bake for extra 8 minutes. For those with runny centers, let the pie cool completely-I can understand this as mine took several hours to set up. Very soft & creamy texture, great spice. Thanks!!
the taste was good but i had to keep it in the oven an extra 20 minutes and still came out a little too moist.
This is a very good pumpkin pie recipe. I do not care for cloves so I eliminated the cloves and allspice and increased the cinnamon to 2 tsps.
* 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: 115
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