Reviewed: Nov. 4, 2007

Perfect!! But with a few changes... I used condensed milk instead of evaporated, because I like thick, creamy pumpkin pie, and I used fresh pumpkin instead of canned. I followed others advice and increased the vanilla, added some nutmeg, and replaced a third of the white sugar with brown. It turned out great, and is my new favorite pumpkin pie recipe! Thanks a lot!

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V.

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Santa Cruz, California, USA

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Reviewed: Nov. 3, 2007

easy to make, makes a pie full and then some

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Connie

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Reviewed: Oct. 31, 2007

this recipe is extremely simple. however, it does need some tweaking. after following the directions exactly and reading the reviews after, i would say definitely wrap the crust in foil (mine burned and i only had it in for 28 minutes of the specified 40 at the end), do up the amount of vanilla, and do use more spice. not a bad recipe, just not as flavorful as you might expect from pumpkin pie.

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RobynHG

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Reviewed: Oct. 29, 2007

Really easy and came out delicious. The vanilla flavor was very subtle so if you want to truly taste the vanilla I'd add a little bit more. The crust almost burned though...I recommend covering it with aluminum foil.

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fkomisar

Cooking Level: Beginning

Home Town: Rockville, Maryland, USA

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Reviewed: Oct. 24, 2007

Excellent!! I didn't have any cinnamon in the cupboard, so I used 1 teaspoon of pumpkin pie spice (instead of recommended 2 tsp on the bottle). The pie had the subtle hint of vanilla and spice.

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Julie Blue

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Reviewed: Oct. 23, 2007

Fantastic! A refreshing change from traditional pumpkin pie!

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kursty13

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Reviewed: Oct. 18, 2007

I love pumpkin, but don't like the very strong flavor of it in most pumpkin pies. This was perfect and will be my new recipe for every Thanksgiving!

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Angela

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Logan, Utah, USA

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Reviewed: Oct. 7, 2007

This was a very easy and really good recipe. Nice difference from the spicy pies. Used 1 can of Sweetened Condensed Milk in place of the evaporated milk and sugar. Turned out great.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Oct. 7, 2007

I thought this was good but I like pumpkin pie with more spice to it. I used a milk substitute for the evaporated milk and in one batch used brown sugar and make it with white sugar for another batch. I used this to make both pies and tartletts. They both came out lovely. No cracking with this recipe. The brown sugar batch came out tasting like a vanilla caramel pumpkin pie....really nice flavor. This had a nice smooth texture and was very light. I will use this recipe again but with some more spices like nutmeg and clove. I may even try it with cadamom.

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miki

Cooking Level: Professional

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Reviewed: Oct. 5, 2007

Turned out great! My dad adores this pie... shhh! don't tell my mom but he said it was better than hers!! The only thing I found was that I couldn't fit all the pumpkin filling into the deep dish pie crust. I'll have to play with it a little to find out how much less of everything I need.

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Vicky C

Cooking Level: Professional

Home Town: Walpole, Massachusetts, USA

Living In: Wolfville, Nova Scotia, Canada

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Reviewed: Oct. 2, 2007

I served this pie at a family get together last weekend and everyone loved it. I just just a little more vanilla extract and the best ever pie crust recipe with this. This is definitly becoming a staple in my house.

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Allison

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Sep. 19, 2007

Delicious pie, i added a pecan streusel topping just for some extra oomph. There are so many recipes for pumpkin pie it's nice to try a new one for fun every now and then. Very tasty!

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TAMMERSANN

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Reviewed: Jun. 1, 2007

So delicious! I WILL be making this again!

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GIRLWTUDE

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Reviewed: May 5, 2007

You have to adjust the sugar/vanilla level according to what kind of filling you use, and according to your taste. When using "pumpkin pie filling", you can leave the recipe as it is or reduce the sweetness. If using "pure pumpkin filling" or fresh pumpkin, you might want to add more sugar/vanilla or spices. Just do a taste test before baking. I think that the recipe, as written, is best for "pumpkin pie filling". Also, I baked the pie in a water bath and with foil around the rim to prevent burning, and used the recipe "Best Ever Pie Crust" for the crust.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 8, 2007

This is the best pumpkin pie I have ever tasted! Everyone asked me for the recipe. I ended up giving some slices away because I was afraid I would eat the whole thing myself!

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happiestmommy

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Reviewed: Feb. 17, 2007

Very yummy, i added more spice because that's how i like it...everyone loved it! big hit, especially with a homemade crust. I baked a pumpkin and pureed that to use in this recipe, but make sure it's the right kind! Sugar pumpkin has the right taste and texture, and it makes the pie come out rly well.

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2Yung2Cook

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 5, 2007

I've never been able to stand pumpkin pie - until now. I made this for Thanksgiving, in a water bath, and it came out perfectly. Everyone enjoyed it, and preferred it over traditional spiced pies.

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KMCARSON

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Reviewed: Jan. 4, 2007

Good for kids, I prefer a little more spice though. I made tarts out of this and topped it off with cream cheese icing. Needless to say the kids gobbled them up and requested another batch.

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ALYSSIA

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Reviewed: Dec. 1, 2006

Very easy to make and delicious.

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ZETTEH

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2006

Made this for Thanksgiving...and everyone liked it. They did say that they liked the traditional pie that I normally make better, but this was still good. I am glad that I tried this, but according to the relatives I should stick with what works...so I guess I will have to keep with mine. Thanks for the post.

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