Reviewed: Nov. 9, 2009

I doubled the vanilla, as some others have suggested, and this recipe tasted just like a sugar cream pie... I couldn't taste the pumpkin at all. That said, the texture was very nice, and the taste WAS good. I'm just disappointed that the pumpkin flavor was missing in a pumpkin pie. If I make this again, I'll use the amount of vanilla listed in the original recipe.

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Mizka

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Reviewed: Oct. 18, 2009

This pie allows you to appreciate the pumpkin in the pie. Imagine that, tasting the pumpkin in a pumpkin pie! I make it multiple times every fall season and my family loves it! I use non-fat condensed milk and make my own pumkin puree.

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Luv2Cook

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Reviewed: Sep. 28, 2009

I made this today from a pie pumpkin I bought over the weekend. After cooking the pumpkin in the oven, I pureed the pulp in the blender, and decided to just add all the ingredients in there (liquids first, followed by spices, then sugar, then flour). The pie is incredibly smooth. The only change I made to the recipe was adding a 1/4 tsp nutmeg and a bit more vanilla. It's plenty sweet without any additional sugar. So far, I've only eaten it warm, but I have a feeling I'll like it even more once it's cooled all the way... if it makes it that long!

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cookiebookie

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Reviewed: Sep. 27, 2009

Excellent, I've never tried or made pumpkin pie, this one was a real hit. Around here pumpkin pie is not common and everyone loved it. I'll make it again and again!!!

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Naybi

Cooking Level: Beginning

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Reviewed: Sep. 19, 2009

I don't know what happened with this recipe but it didn't work for me at all. The mixture was very watery and I followed the recipe down to the last bit. My crust burnt BAD and there was so much more filling then the regular 9 inch unbaked pie crust. I had plenty left over and the pie spilled over while baking. Something went wrong but I will keep trying. I love vanilla pumpkin pie.

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Shay

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Reviewed: Jan. 29, 2009

All I can say is uuuuuummmmmmm!!!

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Nancy I.

Cooking Level: Expert

Living In: Vilas, North Carolina, USA

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Reviewed: Dec. 29, 2008

I have used this recipe for a few years now. I only sub whole milk for evaporated as I can not get it in Korea. I often am lazy and make it with out a crust. Again, that is due to the fact that I live in Korea and there is no ready made crust available. Great easy to make recipe.

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JENNATEACHER

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Reviewed: Dec. 27, 2008

This was a pretty good, "unspicy" pumpkin pie recipe! I ended up using the filling, as described here, but I used a homemade graham cracker crust, to line a muffin tin - to make mini pumpkin pies. They were so cute! For the mini pies, you must start out with a 350 F oven temp for 15-20 minutes, and then reduce to 300 F for the remaining 30 or so minutes, or until a toothpick inserted in center comes out clean. :)

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 18, 2008

Love this recipe! No tweaking required unless you want more of something than the other. For instance, if you LOVE vanilla flavor than add an extra tsp or if you love pumpkin spice then add 1/2 tsp. This recipe is fools proof and delicious!

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Anel

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 17, 2008

I really like this pumpkin pie. I don't like all the spices in more "traditional" recipes so this was just what I was looking for.

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shurkat

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Reviewed: Dec. 6, 2008

I made this pie, and it came out delicious. I tweaked it a bit, as well. I used 1 can of sweetened condensed milk, instead of evaporated and omitted the sugar. I added 1 tsp of pumpkin pie spice and 1.5 tsp of cinnamon. I also added more vanilla, I used bourbon vanilla - 3 tsp. I loved the taste of the vanilla and cinnamon. This was a delicious pie. I covered my pie edges with foil as well, or it would have definitely burned. I suggest using a water bath so the pie would be aestheticaly pleasing. Great recipe, even though tweaked.

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luvrecipes

Cooking Level: Expert

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Reviewed: Dec. 3, 2008

Very easy,esp for beginners like me. It was good, better chilled than room temp. After reading the tips I used Pump.pie filling, dbled the vanilla and cinnamon, subbed 1/2 sugar with brown sugar and used a mix of evap. milk with sweet. cond. milk. Very creamy and mild tasting-sweet enough but no big WOW factor. Next time I will add more spice.

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WGalotta

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Reviewed: Nov. 30, 2008

This recipe is a great alternative to the one on the back of the pumkin mix can. I did have to more than double the sugar, vanilla, cinnamon and nutmeg to get any kind of taste, but it came out great in the end!

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rookie chef

Cooking Level: Intermediate

Home Town: Far Rockaway, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 29, 2008

Great texture! Best pumpkin pie recipe I've tried, so I made it for Thanksgiving. It turned out great in a crust, and even better in individual crust-less ramekins that I made for some folks with gluten allergies. (I did use a little less sugar and fresh pumpkin). Beautiful and simple recipe; thank you very much!

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FUZZYGIRAFFE

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

Living In: Monterey, California, USA

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Reviewed: Nov. 27, 2008

This recipe is great.I added an extra teaspoon of vanilla and and I substituted the whte suger for 1/4 cup of brown suger.I used sweetened condensed milk instead of evaporated and I also added a teespoon of rum extract and a little bit of nutmeg.Yummm it was great.Everyone was raving about it and couldnt figure out where the extra flavor came from.This will be my recipe for the holidays.Thank you

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luvtocook

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Reviewed: Nov. 17, 2008

Recipe was easy to mkae. If I make this again I will definitely add more cinnamon, maybe some ground clove & nutmeg. Good texture though.

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ajoyharley

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Reviewed: Nov. 10, 2008

I will never make a standard pumpkin pie again. The best ever!! Used fresh pumpkin with a whole can of evaporated milk and the no roll pie crust. Delicious!!

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jaxxbud

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Reviewed: Nov. 9, 2008

Good recipe, the flavor was ok, I added more vanilla and nutmeg to it. However the edge burned quickly. Are you sure that this is right oven temperature?

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Silvina

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Reviewed: Nov. 7, 2008

Loved how this pie came out! I used a fresh sugar pumpkin to make the pie by cutting the pumpkin into cube and peeling then boiled till tender and pureed in blender. I also followed some of the review suggestions; doubled vanilla, substituted 1/3 of the sugar with brown sugar, added extra cinnamon and a pinch of all spice. This is definately the best pie I've ever made or tasted! Thanks.

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