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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 5, 2008
Was gone in one day. Very moist, easy, & tasty pumpkin pie recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 28, 2008
I've made this a few times and now add more vanilla, b/c the flavor doesn't prevails so much other wise. It's really yummy and the only pumpkin pie I make any more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 17, 2008
I really wanted some pumpkin pie and I was going to use the recipe off the back of the pumpkin can (I used pure pumpkin puree, not pumpkin pie filling BTW) I decided to just browse through all recipes just to see if there was another simple recipe that I liked better. I found this one and it seemed really simple and I liked the idea of adding vanilla which wasn't in the recipe on the can. I admit that I did add the ginger and cloves though. I just didn't want to risk missing the spices. Every thing else I kept exactly the same. It tastes fantastic. What I don't get is that I baked it according to the directions; 20 mins at 450 and 40 mins at 350 and the edges didn't burn and I ended up having to bake for an additional 20 mins at 350 to get it done in the middle. I don't know why that was. maybe just a fluke. That never happens so I'm pretty sure it isn't my oven! Fantastic though!!! thanks for the recipe. The in-laws are coming for a visit in a few weeks and I think I'll make another one for them!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 12, 2008
Everyone at my house was in love with this pie. I did up the cinnamon and vanilla by half and added 1/2 cup of brown sugar, but those were the only changes I made. Its funny, because I always thought I adored "spicy" pumpkin pies (lots of cinnamon, clove, ginger, nutmeg...), but this was out of sight. Who knew vanilla and cinnamon were all you needed!
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Cooking Level: Intermediate

Home Town: Southport, Florida, USA
Living In: Chelsea, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: May 7, 2008
I am not a fan of pumpkin pie but everyone else in my house is.However this one had Great flavor,great texture,and great presentstion.The only thing I didn't like staying put to change oven temps. But overall what awonderful pie!
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 20, 2008
I combined it with the "Best Ever Pie Crust" recipe from this site. Although my crust turned out to be one of the worst ever, the filling was ok. I don't think the flavor merits the use of fresh pumpkin, as I couldn't foresee a significant difference when using canned in this recipe. As others mentioned, the lightness of the pumpkin pie is what makes it different. I'll stick with a pumpkin custard pie from the freezer section of my grocer though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 2, 2008
This was the easiest pie I've ever made, and came out perfectly the first time. Tastes delicious and adds more flavor and uniqueness with the vanilla.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 24, 2007
This was really good. My husband, who does not especially like pumpkin pie, complemented me on this on Thanksgiving. The "best you have ever made" he said! I did add about a 1/4 tsp of nutmeg. I am making it again for Christmas Eve.
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Cooking Level: Intermediate

Home Town: Winter Park, Florida, USA
Living In: Morris Plains, New Jersey, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 28, 2007
My daughter made this pie and no one in the family liked it so I was very surprized to read the reviews. We did not use "pumpkin pie filling" but used reg. canned pumpkin. Maybe that was the problem. It was so bland, not enough spice or sweetness. I think it's funny that a lot of people rated it high, but most people also changed the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 25, 2007
Excellent recipe! It was hit at Thanksgiving dinner and was eaten up by bedtime. I used an extra large graham cracker crust. I made a foil tent to go over the pie to prevent burning on the edges. As many suggested, I also used extra vanilla, condensed milk, and a 50/50 mix of brown/white sugar.
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Cooking Level: Expert

Living In: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 23, 2007
this recipe calls for pumkin puree, and i wasnt sure what that meant... so I just went ahead and made it with libbys canned pumpkin, not pumpkin pie filling. it baked beautiful, but wasnt sweet enough and kind of bland... i just read DetectiveL's review of this recipe which explains that this recipe probablly intends for pie filling, otherwise its not sweet enough. i wish i read that review before i made the pie.
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Cooking Level: Intermediate

Living In: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 23, 2007
I only made 2 changes, Instead of white sugar I used Splenda, & I increased the vanilla to two and a half tsp. of PURE vanilla extract. WONDERFUL!!! If your looking to cut back on a few calories, try the splenda, still very sweet. Place a nice size dollop of cool whip & VIOLA!!! So easy to make & yummy! ENJOY
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 23, 2007
This pumpkin pie is fabulous. It is the perfect consistency and has an excellent fresh pumpkin flavor that gets lost in traditional spice pies. I had no hassles cooking it--the measurements, cook times and temperatures can be followed without adjustments.
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Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 22, 2007
Very easy, very good pumpkin pie. I followed the recipe and baked it in a water bath. The result was a beautiful pumpkin pie enjoyed by my family. I served it with pumpkin ice cream...to die for Thanksgiving favorite.
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Cooking Level: Expert

Home Town: Littleton, Colorado, USA
Living In: Moscow, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 21, 2007
My grandma used to make the best pumpkin pie. All I know is that it had vanilla in it. Her recipe was lost when she passed away. This is the only recipe I have found that has a similar taste. It is awesome. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 8, 2007
I wasn't a fan of pumpkin pies. Maybe because my Filipino taste buds weren't used to it. But then one day a friend of mine tasked me to make one. I said I don't make pies but he wouldn't hear no for an answer. I saw this recipe and bam! It turned out great! They loved it and I loved it myself.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 6, 2007
Definitely a more mellow pumpkin pie than the traditional spicy... The combination of pumpkin, vanilla and cinnamon is delicious. I ended up with a little more mix than could go in the pie crust, so next time I might make 2 small ones or 1 big one. I'll definitely be making this one again!
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Pea

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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