The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 23, 2009
This recipe is great but I am only giving it 4 stars because I altered it so much. I used sweetened condensed milk instead of evaporated, doubled the vanilla and added 2 teaspoons pumpkin pie spice and one teaspoon cinnamon. It help up beautifully and cut very nice. It wasn't runny at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 19, 2009
Delicious and easy to make! I accidentally used sweetened condensed milk instead of evaporated milk, but it still turned out fantastic!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 29, 2009
All I can say is uuuuuummmmmmm!!!
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Cooking Level: Expert

Living In: Vilas, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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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Photo by Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA
Living In: Scottsdale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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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Cooking Level: Intermediate

Home Town: Far Rockaway, New York, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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Photo by FUZZYGIRAFFE

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA
Living In: Monterey, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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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