Reviewed: Oct. 22, 2009

This really is the best pumpkin pie I have ever tasted. I used fresh pumpkin puree, not the canned stuff, so I did have to cook it about 15 minutes longer and it took a while in the fridge to get firm. Also I get pretty heavyhanded with the cinnamon, this pie has excellent flavor!

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RebeccaM

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Reviewed: Oct. 7, 2009

I was skeptical, and only made this recipe because I was missing key ingredients to make my normal pumpkin pie. It turned out wonderfully with modifications. I used 1 cup sugar, and it was still very sweet. I think it would be disgusting with the full amount of sugar. I also cut the milk to 3/4 cup and used a deep dish pie crust.

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Mary

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Reviewed: Dec. 5, 2008

This came out very good, how ever I think it should call out for a deep dish pie crust. Like the previous reviews it was too much for 1 pie but not enough for 2. Still it was very good.

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deedee

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

I followed the advice of using 3/4 milk (but I used nonfat) and 3/4 cup white sugar as well as the 1/2 cup brown sugar. I also used egg beaters in place of 2 eggs and 2 tsp. pumpkin pie spice and 1/2 tsp. cinnamon. I also used the Marie Callendar pie crust. These pies came out perfect! They went in a flash on Thanksgiving.

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wRen B.

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Reviewed: Nov. 23, 2007

This was my first attempt to make pies from "scratch". My 26 year old son loves pumpkin pie and came to me today and said that this was the best he had ever had. I will definitely make this again. Thanks for sharing it!

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rookiecook

Cooking Level: Intermediate

Home Town: Dayton, Tennessee, USA

Living In: Alta Loma, California, USA

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Reviewed: Nov. 17, 2007

I've NEVER baked a pumpkin pie before! This came out BEAUTIFULLY!!! I used a Marie Callender frozen pie crust... it was perfect. I did cut down on the milk per other reviewer's suggestion's to 3/4 and even used some half and half that I wanted to use up in my fridge. This is an AMAZING pumpkin pie. If you want to cut the sugar you can, but my hubby likes it just the way it is. This pie will impress!!

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Princess Melany

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Reviewed: Oct. 19, 2007

This was great. I decreased the milk like other reviewers suggested, and it turned out delicious. A very simple and delicious pumpkin pie. Served it with home made Cinnamon Whipped cream. Yumm!!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Oct. 5, 2007

rating given is due to changes i made to recipe. using a deep dish pie pan, i used 3/4 cup white sugar, 1/4 cup brown sugar, 3/4 cup milk, 1 tsp cinnamon, 1/2 each ground ginger, allspice, nutmeg, cloves (i like my pumpkin spicy). also didnt use a pie crust, i wanted crustless and turned out just fine. filling is still too sweet. next time i'll use 1/2 cup each brown and white sugar. consistency isnt as firm as i'd like but its fair.

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kleerae

Cooking Level: Professional

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Reviewed: Dec. 14, 2006

Turned out Great! I usually do not like all of the spices in pumpkin pie, this one kept it simple. I even got compliments from my husbands grandma!! I usually get, this is good.. but not like Memas! (grandma)

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Shelby

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Reviewed: Nov. 29, 2006

I agree with the past reviewers. Too much filling for 1 pie, but not enough for 2. Also, the older folks found it too sweet, but the younger people thought it was fine. No need to add more sweetness with whipped cream topping. FYI, works with homemade pumpkin puree, just need to cook a little longer.

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TripleL

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Reviewed: Nov. 23, 2006

this was just okay. very very sweet and it made far too much filling for one pie crust, even when i cut the milk down to 3/4c. i wouldn't call this world's best.

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wannabebaker

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Auburn Hills, Michigan, USA

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Reviewed: Oct. 27, 2006

I run a Prechool and Kindergarten program and for a fundraising project we choose to make pumpkin pies. We chose this recipe because the ingredients were simple and most items we arleady had at the center. We sold 50 pies and had rave reviews from our families who bought the pies! Many people even asked for the recipe! The only change we made was to add pumpkin pie spice to the recipe! Yummy!

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LeaAnne

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Reviewed: Oct. 25, 2006

I chose this recipe because I had all the ingredients (called for regular milk). I followed the instructions exactly, and added 1/4 tsp ginger powder. The taste is fine. I'm not too thrilled with the consistency--it's way too soft/mushy. However, my husband didn't mind, he asked for seconds. I think it was because there was too much milk. If I made this again, I would only put in 3/4 cups milk maximum. I couldn't fit it all into the pie plate, I had to toss the rest (3/4 cups). I'd like to experiment on some of the other recipes now.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Oct. 25, 2006

From the previous person who rated it on 10/31 05, i did one more thing, i put in the pumpkin spice as well as the cinnamon, but intead of milk, use heavy cream, all my customers love it, and want more, I put in 5 inch pie shells to bake, and serve indivially, pipe out whip cream on the crust with a pastry bag, drizzle chocolate over that, and you have a dessert that rates world's Best. thanks

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Chris Company

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Reviewed: Oct. 18, 2006

I've never made pumpkin pie before so I don't have anything to compare this to, but this was pretty good. My kids loved it. I used 2 tsp pumpkin pie spice instead of the cinnamon as someone suggested, and the flavour was great. I chose this recipe because it called for milk instead of evaporated or condensed milk like other recipes did, and I happened to have all of the ingredients. My only problem was that I had way too much filling for one pie shell, so I divided the filling between two pie shells. This made for two thin pies - next time I'll use one deep-dish pie shell.

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Baker

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Reviewed: Nov. 24, 2005

Delicious and nicely flavored!

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CINDINMIKE

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Reviewed: Mar. 24, 2002

This pie was great. It was very simple, I had everything I needed on hand. I did use 2 tsps. of pumpkin pie spice instead of the cinnamon. It was really one of the best pies I've made.

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SR5800

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2001

This was very good; however, I don't think it deserves the name "the world's best". Will probably make it again and like the fact it calls for regular milk. Still like the old "Libby's pumpkin pie" recipe best!

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Wyoming Carol

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World's Best Pumpkin Pie

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