Reviewed: Nov. 10, 2009

This is wasmy first attempt at pumpkin pie from scratchl, and it turned out PERFECT!!! The only thing I did different was the spices, I only had cinnamon, nutmeg, and pumpkin pie spice. Also, doing the ingredients in steps does make a difference in taste being more even- mix the spices, add in the pumpkin, slowly add milk, add beaten eggs. Also, I used fresh pumpkin not canned.I would probably never use canned again if it wasn't so cheap! Thanks for a keeper! HUBBY APPROVED

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HawaiIrish

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Reviewed: Oct. 29, 2009

I doubled the spices and used brown sugar instead of white. It was fantastic! It looked a little liquid-y when it came out of the oven but, after giving it a few minutes to set, it was perfect. Not a single crack, and it set all the way through. Delicious!

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ohsweetkayla

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Reviewed: Oct. 29, 2009

This tastes exactly like my Mom's Pumpkin Pie! It's fairly simple and I usually always have the ingredients on hand so if I get in the mood for some Pumpkin Pie I just toss all the ingredients in the blender and voila! An hour later, I have a delicious pie! This is definitely the Pumpkin Pie Recipe to beat! Thanks Marlene!

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Illy

Cooking Level: Expert

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Reviewed: Oct. 20, 2009

Added a little vanilla! Perfect!

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Elizabeth Albarez

Home Town: Hagerstown, Indiana, USA

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Reviewed: Oct. 5, 2009

This is a great, classic pumpkin pie recipe. Although you can use canned pumpkin it tastes best with fresh pumpkin (I prefer to half/seed/foil wrap/then bake my pie pumpkin at 350 for an hour then scoop into a bowl and mash it. If you like your pie a little sweeter you can add about 1/4 C. more sugar to it, but otherwise you can't go wrong with this recipe at all!

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Beth from Atlanta

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 27, 2009

this is so close to my old recipe, I use br sugar and 2 1/2c fresh shredded pumpkin. Everyone loves it, delicious pie. Recipe makes 2 deep dish pies

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

That was Great! Quick and easy. I can't wait till Thanksgiving. I'll blow them all away.

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Woody

Cooking Level: Intermediate

Home Town: Champaign, Illinois, USA

Living In: Crestview, Florida, USA

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Reviewed: May 26, 2009

Just made this and even my son-in-law's mother liked it, along with my grandchildren. I did not change a thing!

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movingranny

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Reviewed: Dec. 24, 2008

Fantastic recipe! I served this pie at our Thanksgiving dinner this year and everybody raved about it. Not your traditional bland pumpkin pie. I will be sticking with this recipe for now on.

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Stephanie

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Reviewed: Dec. 18, 2008

I made this pumpkin pie from real pumpkins. To make the pumkin puree I used a 7 lb pumpkin. Cut pumpkin in half, scoop out all of the seeds. Cut pumpkin into a few sections so it fits easier into a pot (or several in my case). Boil until the pumpkin is very tender. Let pumpkin cool a bit so it can be handled easily. If cooked well enough the pumpkin should scoop easily from the skin. After you seperate from the skins, you need to drain the water from the mashed pumpkin. I found that "boiling" the mashed pumpkin eliminates the water and makes the pumpkin more tender. After you eliminate excess water and the pumpkin is cool, you can add in the rest of your ingredients. I followed this recipe exactly and the pie turned out great! It tasted just like a traditional pumpkin pie, which for me is the Libby kind! I recieved many compliments! I will use this recipe again!

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Zabster

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Reviewed: Nov. 20, 2008

This was delicious! I did make a couple of changes. I decreased the sugar to 3/4 cup and used 2 tsp of pumpkin pie spice instead of adding all the spices separately. Very easy to make!

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Cindy

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Reviewed: Nov. 16, 2008

This is really, really good. Downgraded 1 star because I can't call it the "best", but since I can't find my favorite recipe this one will replace it. Note: it made too much filling for 1 deep dish crust so I made 2 pies, not quite full. Next time I'll probably use 2 regular rather than deep dish.

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Sheryl

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Reviewed: Nov. 12, 2008

Yep. It's the best. Honestly, I have never enjoyed pumpkin pie so much as I did this. And, I used my own pumpkin, not canned, and it came out perfect. Not watery in the least. XOXO Joce

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Jocelyn BD

Cooking Level: Expert

Living In: Bergen, New York, USA

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Reviewed: Nov. 8, 2008

The recipe makes 3 whole pies when doubled. I doubled the recipe, but only put 3 cups of evaporated milk in it and it came out just right for moisture content, it took 7 minutes longer on the top/middle rack and 20 minutes longer on the middle/bottom rack than directed. I used the full amount of cloves, but next time I think I will split that amount in half or just leave it out. The pies come out very well set after cooling about 10 minutes.

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Liz

Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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Reviewed: Oct. 12, 2008

I love pumpkin pie and this one was definately up there in my ratings. Unfortunately I live in an area where pumpkins are unavailable, so I made it with a rather orange squash (you can't have Thanksgiving without pumpkin pie!). The texture and taste was pretty much the same; I used condensed instead of evaporated milk and omitted the cup of sugar completely. It was still a bit sweet but I put hardly any sugar in my whipped cream and that balanced out the sweetness.

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indokim

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Reviewed: Oct. 7, 2008

Yum yum yum! Tasty pumpkin pie filling...needed to be cooked a bit longer, but other than that, great! I didbn't have any ground ginger, so I skipped it out and it turned out just fine without it. Thanks for the recipe!

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MummyJacks

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 6, 2008

One of my hubby's favorite pies. I chose to bake a pumpkin instead of using canned. We taste tested the pumpkin with the sugar and spices before I added eggs and milk and agreed that it needed more spice. I added more cinnamon and nutmeg (Hubby loves nutmeg.) Having tasted the finished pie I think that I'll cut down on some of the sugar next time, because it tasted really sweet. I used foil to cover my crust and it turned out great. Thanks.

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