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Perfect Pumpkin Pie

Reviewed: Jun. 9, 2012
So I altered this recipe to magnificent. Not from my doing, mainly from accidental or "in the moment" additions. This recipe I read as being too "condensed milky" so I decreased the amount of condensed milk by 3 oz (about a fourth of the can, slightly less). I noticed it had no added sugar and well, pumpkin pie should be delicious so I added about 1/2 cup of sugar. I noticed it had no cloves so I added 1/8th tsp (it would have been 1/4th tsp if I didn't add another 1/8th all spice!). I bumped up the nutmeg to 3/4 tsp (pumpkin pie people!) and with everything else the same it was splendid. An accidental part: One time a little while back when I was baking this pie, I poured too much batter into the crust (I just use the graham cracker crusts, I prefer Arrowhead Mills), so as an amateur to pies, I turned the pie into the batter mixture to pour some out. I didn't know how tough or flimsy the crust was but to my displeasure, the crust fell in with the batter and broke apart into small pieces. I beat it and used it nonetheless. It was truly magnificent. This last part may be odd but really, it worked. People in the house who normally hate pumpkin anything really thought it tasted good but still preferred not to eat pumpkin. Thank you though, recipe maker that sold it to Eagle Brand. You created the foundation for this recipe. :))
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