Reviewer:

BRETTNSHARA

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Carmichael, California, USA

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Reviewed: Dec. 2, 2004

I loved the creamy consistency of this pie! The only thing I would change would be to add some extra pumkin pie spice. I added it instead of the cinnamon and more than the recipe called for and it was still pretty bland although everyone seemed to like it with cool whip. The extra spice would make it awesome!

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Reviewer:

STEP0819

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Reviewed: Oct. 11, 2004

This was the first pumpkin pie I ever made, and it tasted great! The edges burned a bit and it was in the oven for well over an hour, but I will definitely make this pie again.

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Reviewer:

Sarah D.

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Reviewed: Dec. 1, 2003

It is a good recipe. I was expecting something with more of a vanilla/less of a pumpkin pie taste. I am just not a pumpkin pie person, I guess. It does bake up smooth and creamy, and I covered my crust, so browning/burning wasn't an issue.

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Reviewer:

SUSU71

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 13, 2003

this pie tasted great. The vanilla really gave pumpkin pie a new and interesting flavor. The only thing was that 20 minutes in a 450 degree oven really burned the entire edge of my crust so i had to break that part off. But other than that, everything else turned out great

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Reviewer:

SMOOSHCRICKETS

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Reviewed: Dec. 23, 2002

This pie is excellent. Tastes fresh because there aren't too many spices overpowering the pumpkin flavor. It's creamy and bakes high, not flat and hard like some pumpkin pies. Received many compliments on this one.

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Reviewer:

LIVLUKE

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Reviewed: Nov. 1, 2001

it turned out great. my first time making pies. the crust burnt on the sides but i learned to cover the sides w/foil before baking. vanilla flavor is best for those who don't like the spicy flavored pies like me.

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